Directions
- 1Preheat oven to 180°C and line baking trays with parchment paper.
- 2Whisk the melted butter, granulated sugar, and brown sugar.
- 3Mix in the egg, vanilla extract until fully combined.
- 4Whisk flour, espresso powder, baking powder, baking soda, and salt in a separate bowl.
- 5Stir dry ingredients into the wet mixture just until combined.
- 6Scoop 65 g of dough per cookie, roll into balls, and place on the tray spaced apart.
- 7Bake for 10 minutes and cool completely.
- 8Whip the mascarpone, heavy cream vanilla, and sugar until smooth.
- 9Pipe a swirl of mascarpone cream onto each completely cooled cookie.
- 10Dust with cocoa powder and serve.
Ingredients
- 110 g unsalted butter, melted
- 95 g granulated sugar
- 105 g dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- 225 g all purpose flour
- 0.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 180 g mascarpone
- 115 g heavy cream
- 1 tsp vanilla extract
- 90 g icing sugar (sifted)
- 1 tbsp unsweetened cocoa powder (for dusting)
Equipment
bowlbaking traysparchment paperwhiskscooppiping bagsifter
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