Preheat oven to 375 F.

In a mixing bowl with a whisk attachment, add and blend the butter, brown and white sugar until pale yellow.

Add espresso powder, eggs, vanilla and milk to butter mixture and blend until smooth.

Add the orange zest, chopped dried mango and blend again.

In another bowl, add flour, baking soda and salt and then add to the butter mixture and blend until cookie dough comes together.

Fold in the chocolate chips.

Chill dough for 20 minutes, optional but makes the cookies a little thicker.

Roll dough into roughly 3 tablespoon balls.

Place on a parchment paper lined or greased cookie sheet.

Bake for 10 minutes.

Cool then eat, note that these cookies taste sweeter and chewier when cooled first.

*If freezing dough, roll into dough balls, freeze on a cookie sheet then place into ziplock bags and bake from frozen adding 5 additional minutes to the bake time.