Mango Dark Chocolate Chunk Cookies (RubySnap Copycat)

These Mango Dark Chocolate Chunk Cookies have chewy tropical mango and dark chocolate in a citrus dough. Make these thick, soft cookies with this unexpected flavor combo, and you’ll be the star of any party!

Every month I am in charge of dinner for our church women’s group. (It’s called the “Relief Society.” Isn’t that a great name? It’s the largest women’s organization in the world and is over 170 years old!) Each area of the world has their own “chapter.” We meet at church on Sunday, but also have other activities during the month. About 30-40 women usually come to our dinners.

This past week, we had a dinner in an amazing outdoor garden (think the most beautiful botanic gardens you’ve ever seen) of one of our members. I wanted to come up with the perfect menu, and I think I nailed it! We had croissant sandwiches with either turkey and pesto or ham and aioli, Broccoli Grape Salad, and these Mango Dark Chocolate Chunk Cookies.

People raved about the cookies. One of my friends asked if the recipe were on the blog. I told her not yet, but I could give her the recipe if she liked. She said she would wait. But I got the feeling that she didn’t want to wait for very long 🙂

I got the idea for these cookies while attending the Everything Food Conference in Salt Lake City last month. There is a local cookie company called RubySnap that makes the most DIVINE cookies. They had a version of these cookies there, and I thought to myself, “I bet I can make some just like them!” So I gave it a shot, and I think they turned out just as good (if not better!) than the originals.

These cookies are super thick and tender with just the right amount of crispiness at the edges. For the mango, I used dried mangoes that I bought at Costco. These are not freeze-dried. I wouldn’t recommend those, because they will be hard and crumbly. You want dried mangoes that are soft and chewy.

For the dark chocolate, I just used a chocolate candy bar. I happened to have this one that I saved from the Everything Food Conference. But you can use dark chocolate chips or any other kind of dark chocolate bar. Just don’t use unsweetened baking chocolate!

The dough has a slight citrus flavor. For that, I used some doTERRA Wild Orange Essential Oil, but you can use orange extract instead if you like. (I also use the Wild Orange Essential Oil in my Orange White Chocolate Macadamia Nut Cookies and Cranberry Orange White Chocolate Chip Cookies.) The key is to use about five drops of essential oil in place of one teaspoon of extract.

This recipe uses the same dough base as my Fresh Mint Chocolate Chip Cookies (without the mint, of course). The key to this super tender, thick dough is to melt the butter, chill the dough, and make really big balls of dough.

After you mix up the dough, you’ll want to spread it out on some plastic wrap about 1/2-inch to an inch thick.

Then cover it and pop it into your refrigerator for at least an hour. (I usually leave mine in there for several hours, just to make sure everything is nice and cold).

When you are ready to bake, preheat your oven to 350 degrees F. and take the dough out of the refrigerator. Then cut it into twelve equal pieces.

(Of course, you can cut it into more pieces if you want smaller cookies, and you’ll need to bake for less time. But for super thick cookies, you need lots of dough). Then pick up each piece and roll it into a ball. Place it on a cookie sheet with only six cookies per sheet. (I highly suggest you line your cookie sheets with silicone baking mats or parchment paper).

Then you just bake them for 11-12 minutes and let them sit for five minutes on the baking sheet after removing them from the oven. Then transfer them to a wire rack to cool completely, and try really hard not to eat them all in one sitting!

Tips for making Mango Dark Chocolate Chunk Cookies

• Dried mangoes can be hard to cut. I ended up using a very large knife and just pressing down on the mangoes with the blade and using my other hand to pull up on the mangoes. (So I kind of ripped them rather than cut them).
• To quickly bring an egg to room temperature, put it in a glass of warm water. Don’t make the water super hot, or you’ll cook the egg. (Also, don’t crack the egg. Just gently drop the whole egg into the water).
• If you want to use a brand of essential oil other than doTERRA, make sure that it is approved for internal use. Not all essential oils are safe to take internally.

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Mango Dark Chocolate Chunk Cookies

Prep Time

20 mins

Cook Time

12 mins

Chilling time

1 hr

Total Time

32 mins

 

Chewy tropical mango and dark chocolate in a citrus dough make these thick, soft cookies the star of any party!

Course: Dessert

Cuisine: American

Servings: 12 large cookies

Author: Melissa Howell

Ingredients

• 1/2 cup salted butter (1 cube)
• 1/2 cup packed brown sugar
• 1/2 cup granulated sugar
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract (or five drops doTERRA Wild Orange Essential Oil)
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup dried mango, chopped
• 1/2 cup dark chocolate chips or chunks

Instructions

1. Melt the butter in the microwave or over medium-low heat in a small saucepan on the stove.

2. Add the melted butter, brown sugar and granulated sugar to a stand mixer. Beat until light and creamy, 3-5 minutes.

3. Add the egg, vanilla, and orange extract and beat for another minute.

4. Add 3/4 cup of the flour along with the salt and baking soda and beat on low just until everything is incorporated.

5. Add the other cup of flour and mix just until the flour disappears completely.

6. Add the chopped mango and dark chocolate and mix until everything is evenly distributed.

7. Remove the dough from the mixer and press into a one-inch-thick rectangle or square on a piece of plastic wrap. Cover completely and place in the refrigerator to chill for at least one hour. (Can leave overnight if desired).

8. When ready to bake, preheat your oven to 350 degrees F. Line two baking sheets with silicone baking mats or parchment paper.

9. Remove the chilled cookie dough from the refrigerator and divide into twelve equal pieces. Roll each piece into a ball and place six balls on each cookie sheet, leaving plenty of room between each ball of dough.

10. Bake for 11-12 minutes, until the edges start to brown. Allow to rest on cookie sheets for five minutes before transferring to a wire rack to cool completely.

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