Start by making the dough. In a spacious bowl, blend the softened butter, granulated sugar, brown sugar, vanilla extract, kosher salt, and espresso powder until creamy and well combined. Use a hand mixer to beat everything together until it’s perfectly smooth and creamy. The espresso powder will fill the air with that irresistible coffee shop scent!

Next, add in the egg and egg yolk, and blend them in until the mixture is creamy and smooth. That extra egg yolk is the key to achieving those soft, chewy cookies we all crave!

Now, it’s time for the dry ingredients. Toss in the flour, baking soda, and a dash of cinnamon, then mix everything together.

Gently fold them in, just mix until everything is almost combined. Don’t overdo it! The dough should be soft yet firm enough to hold its shape.

Time to scoop the dough! Grab a large cookie scoop or two tablespoons and drop the dough onto a parchment-lined baking sheet. Be sure to space the cookies out so they have room to spread and bake evenly.
Bake your cookies at 350°F (180°C) for 10-12 minutes. The edges should turn a lovely golden color, while the center stays soft and slightly gooey. These cookies are all about that melt-in-your-mouth, chewy texture, so no need to let them get too crispy!

Once they’re out of the oven, let them cool on the baking sheet for 5 minutes. After that, transfer them to a wire rack to cool completely. I know it’s hard to resist, but trust me, they’ll taste even better when they’ve cooled off a bit.

While the cookies cool, make the mascarpone cream. In a large bowl, whisk together the heavy cream, espresso powder, vanilla extract, and powdered sugar until the mixture is smooth and creamy. Whip it until stiff peaks form, just don’t overbeat it!

Once it’s nice and thick, gently fold in the mascarpone cheese until it’s smooth and creamy.

Now it’s time to assemble! Transfer the mascarpone cream into a piping bag with a round tip and pipe it generously onto each cooled cookie. For the final touch, dust some cocoa powder on top. Enjoy!