Ingredients
Cookies
- 110 g butter
- 100 g granulated sugar
- 100 g dark brown sugar
- 1 egg (57-60 g with shell)
- 1 tsp vanilla bean paste
- 230 g all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp instant espresso powder
- 1/2 tsp salt
Mascarpone Cream
- 180 g mascarpone cheese
- 1 tsp vanilla bean paste
- 90 g confectioners sugar
- 20 g agave or honey
- 120 g heavy cream
- 1 tbsp cocoa powder (for dusting)
Instructions
- Melt Butter: Melt the butter in the microwave or over low-medium heat in a saucepan, ensuring it does not bubble to retain the liquid content. Transfer to a large mixing bowl and chill in the fridge until it reaches room temperature, about 20 minutes.
- Mix Sugars and Butter: Add granulated sugar and dark brown sugar to the cooled melted butter. Whisk together with a spatula for 1 minute or use a stand mixer with paddle attachment until combined.
- Add Egg and Vanilla: Incorporate the egg and vanilla bean paste into the sugar-butter mixture, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, stir together flour, baking powder, baking soda, instant espresso powder, and salt.
- Mix Wet and Dry Ingredients: Pour the dry ingredients into the wet ingredients and gently mix with a spatula until just combined without overmixing.
- Scoop Cookies: Using a 2 tbsp (1.3 ounce) cookie scoop, portion out 11 cookies onto a baking tray lined with baking paper. Roll each portion between your hands into a ball and place them in the fridge to chill for 1 hour.
- Preheat Oven and Bake: Preheat the oven to 180ºC (355ºF). Prepare a baking sheet with baking paper and arrange 6 cookies per tray, baking one tray at a time for 10-11 minutes.
- Cool Cookies: Allow cookies to cool on the baking tray for 3 minutes as they will be soft when hot. Then transfer to a cooling rack to cool completely.
- Prepare Mascarpone Cream: In a medium bowl, use an electric mixer or stand mixer with whisk attachment to whip mascarpone cheese, vanilla bean paste, confectioners sugar, agave or honey, and heavy cream until stiff peaks form and the mixture holds its shape. Cover with plastic wrap and refrigerate if preparing in advance.
- Assemble Cookies: When ready to serve, transfer mascarpone cream to a piping bag fitted with a tip such as Wilton 2A. Pipe swirls on top of each cookie starting from the center outward.
- Dust with Cocoa: Using a fine mesh sieve, dust the piped cookies evenly with cocoa powder to finish.
Notes
- Ensure the melted butter is cooled to room temperature before mixing to prevent cooking the egg prematurely.
- The chilling step for the cookie dough is essential to develop the texture and prevent spreading during baking.
- You can substitute agave with honey or maple syrup depending on taste preferences.
- If you do not have vanilla bean paste, vanilla extract can be used as an alternative.
- For best results, use fresh espresso powder to impart a strong coffee flavor reminiscent of tiramisu.
- Prep Time: 30 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-inspired
