Categories: cookies

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1 large egg, room temperature
• 2 tablespoons 2% milk
• 1-1/2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 60% cacao bittersweet chocolate baking chips, melted and cooled
• 1/3 cup miniature semisweet chocolate chips
• 1/2 cup finely chopped dried mango
• 1/3 cup finely chopped pistachios
• 2 teaspoons grated orange zest

Directions

1. Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg, milk and vanilla. In another bowl, whisk together flour, baking powder and salt; gradually add to creamed mixture.

2. Divide dough in half. Mix melted chocolate into 1 half; stir in miniature chips. Mix mango, pistachios and orange zest into remaining half dough.

3. Line an 8×4-in. loaf pan with waxed paper, letting ends extend over sides. Press half the chocolate dough onto bottom of pan; top with half the mango dough. Repeat layers.

4. Lifting with waxed paper, remove dough from pan; fold paper over dough to wrap completely. Refrigerate dough in pan until firm, 2 hours or overnight.

5. Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in.-thick slices; cut each slice crosswise into thirds. Place 2 in. apart on ungreased baking sheets.

6. Bake until edges are lightly browned, 10-12 minutes. Remove from pans to wire racks to cool.

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