Ingredients
Equipment
Instructions
Make the Cookie Dough
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Cover and chill the dough in the refrigerator for at least 2 hours.
Bake the Cookies
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop chilled dough into 1.5-tablespoon balls and roll generously in powdered sugar.
- Place dough balls 2 inches apart on the baking sheets and bake for 10-12 minutes.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Assemble the Cookies
- In a medium bowl, beat the mascarpone cheese, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
- Pipe or spoon the filling onto the flat side of one cookie and top with another cookie to create a sandwich.
- Optional: Dust the tops with more cocoa powder before serving.
Notes
Don't skip chilling the dough; it's essential for the perfect texture and crinkle.
Be generous when coating the dough balls in powdered sugar for the best crinkle effect.
Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
Be generous when coating the dough balls in powdered sugar for the best crinkle effect.
Store assembled cookies in an airtight container in the refrigerator for up to 5 days.
