Melt the butter either in the microwave or in a small saucepan over low-medium heat. Avoid bubbling to prevent losing moisture from the butter. Transfer the melted butter to a large mixing bowl and chill it in the fridge until it reaches room temperature, about 20 minutes.

110 g butter

Once the butter is at room temperature, add the granulated sugar and dark brown sugar. Whisk together for 1 minute using a spatula or mix with a stand mixer fitted with the paddle attachment.

100 g granulated sugar, 100 g dark brown sugar

Add the egg and vanilla extract, mixing until fully combined.

1 egg, 1 teaspoon vanilla extract

In a separate bowl, combine the flour, baking powder, baking soda, espresso powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring with a spatula until just combined.

230 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, 1 tablespoon instant espresso powder, ½ teaspoon salt

Use a 2-tablespoon or 1.3-ounce cookie scoop to portion out 11 cookies. Place them on a baking sheet lined with parchment paper, then roll each portion into a ball with your hands. Chill the cookie dough balls in the fridge for 1 hour.

Preheat the oven to 180ºC (355ºF). Line another baking sheet with parchment paper. Arrange 6 cookies per tray and bake one tray at a time for 10-11 minutes.

Let the cookies cool on the baking tray for 3 minutes before transferring them to a wire rack to cool completely.

In a medium bowl, use an electric mixer or a stand mixer with the whisk attachment to whip all the mascarpone cream ingredients until stiff peaks form and the mixture holds its shape. If preparing in advance, cover the cream with plastic wrap and refrigerate until ready to use.

180 g mascarpone cheese, 1 teaspoon vanilla extract, 90 g confectioners' sugar, 20 g agave or honey, 120 g heavy cream

When ready to serve, transfer the mascarpone cream to a piping bag fitted with a piping tip, such as Wilton 2A. Pipe a swirl of cream on top of each cookie, starting from the center and working outward. Finish by dusting the cookies with cocoa powder using a fine mesh sieve.

1 tablespoon cocoa powder