Cookies with Mascarpone Topping (Print-Friendly Version)
# What You'll Need:
→ Cookies
01 -
½ teaspoon salt
02 -
½ teaspoon baking soda
03 -
½ teaspoon baking powder
04 -
1 tablespoon instant espresso powder
05 -
230 g all-purpose flour
06 -
1 teaspoon vanilla extract
07 -
1 egg (57-60 g with shell)
08 -
100 g dark brown sugar
09 -
100 g granulated sugar
10 -
110 g butter
→ Mascarpone Cream
11 -
1 tablespoon cocoa powder for dusting
12 -
120 g heavy cream
13 -
20 g agave or honey
14 -
90 g confectioners sugar
15 -
1 teaspoon vanilla extract
16 -
180 g mascarpone cheese
# Step-by-Step Directions:
01 -
Heat butter on low until melted—use the microwave or a small pan. Keep it from bubbling so you don't lose liquid. Pour it into a mixing bowl and stick it in the fridge for 20 mins to cool down to room temp.
02 -
Toss the granulated and brown sugars into the cooled butter. Stir together using a spatula or set a stand mixer to medium speed for roughly a minute.
03 -
Stir the egg and vanilla into the sugar-butter blend until it's all mixed up.
04 -
Whisk flour, baking powder, espresso powder, baking soda, and salt in a separate bowl. Slowly mix the dry stuff into the wet batter, stirring just enough to combine everything.
05 -
Scoop out 11 portions with a 2-tbsp cookie scoop. Roll 'em into balls, line them up on a tray with baking paper, and pop them in the fridge for 1 hour.
06 -
Get your oven ready to go by setting it to 180ºC (355ºF) and lining a baking sheet with baking paper.
07 -
Put six cookies on a baking sheet and bake only one tray at a time for 10–11 mins. Let the cookies cool for 3 mins on the tray before transferring to a rack.
08 -
Whisk the mascarpone, vanilla, confectioners sugar, honey (or agave), and heavy cream with a mixer until stiff peaks hold. Pop it in the fridge if you're making it early.
09 -
Spoon the mascarpone cream into a piping bag with a round Wilton 2A tip. Pipe swirls of cream on the cooled cookies, and give them a cocoa powder sprinkle before serving.