Ingredients:

  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp instant espresso powder
  • 1.5 cups all-purpose flour
  • 1 tsp cornstarch
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup mascarpone cheese, cold
  • 1/2 cup heavy whipping cream, cold
  • 1/3 cup powdered sugar
  • 1 tbsp cocoa powder

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar until the mixture is pale and fluffy, approximately 2-3 minutes.
  2. Add the egg, vanilla extract, and instant espresso powder. Beat on medium speed until the espresso powder is fully dissolved and the mixture is a uniform dark brown.
  3. In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt. Gradually fold the dry ingredients into the wet batter until no white streaks remain.
  4. Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) onto a baking sheet lined with parchment paper. Bake for 10-12 minutes until the edges are set but the centers remain soft.
  5. Allow cookies to cool completely on the baking sheet for at least 15 minutes to firm up.
  6. In a chilled bowl, combine the cold mascarpone, heavy whipping cream, and powdered sugar. Whip until stiff peaks form.
  7. Pipe or dollop the mascarpone frosting onto the cooled cookies and use a fine-mesh sieve to dust the tops with cocoa powder before serving.