Soft, coffee‑rich cookies with a cloud‑like mascarpone frosting. So cozy, so creamy, so good.
• 113 g unsalted butter — ½ cup, melted
• 50 g granulated sugar — ¼ cup
• 100 g dark brown sugar — ½ cup (packed)
• 230 g all‑purpose flour — 1¾ cups
• 2 g baking powder — ½ tsp
• 3 g baking soda — ½ tsp
• 1 tbsp instant espresso powder (or 2 tbsp instant coffee)
• 180 g mascarpone or cream cheese — ¾ cup
• 120 g icing sugar — 1 cup
• 60 g heavy cream — ¼ cup, whipped to stiff peaks
• Cocoa powder — 1 tbsp for dusting
1. Add 113 g (½ cup) melted butter to a bowl.
2. Add 50 g (¼ cup) granulated sugar and 100 g (½ cup packed) dark brown sugar. Mix 1 minute.
3. Add 1 egg and 1 tsp vanilla extract. Mix until smooth.
4. Add dry ingredients directly into the wet mixture:
• 2 g (½ tsp) baking powder
• 3 g (½ tsp) baking soda
• 1 tbsp instant espresso powder
• ½ tsp salt Mix gently with a whisk, then switch to a spatula.
5. Scoop dough into 6 portions (94–95 g each). Roll, flatten slightly, freeze 10 minutes.
6. Bake at 375°F for 10–11 minutes.
7. Cool completely before frosting.
• 180 g mascarpone or cream cheese (¾ cup)
• 120 g icing sugar (1 cup) Mix only until smooth.
2. Whip 60 g (¼ cup) heavy cream to stiff peaks.
3. Fold whipped cream gently into mascarpone mixture.
4. Pipe onto cooled cookies and dust with 1 tbsp cocoa powder.