Ingredients
Equipment
Method
Making the Cookie Dough
- In a medium bowl, whisk together the all-purpose flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.
- In a separate large bowl using a stand mixer or hand mixer, beat the softened butter with the granulated and brown sugar until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl as needed.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 2 hours, or up to overnight.
Assembling and Baking
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Place the powdered sugar in a shallow bowl. Scoop the chilled dough into 1.5-tablespoon-sized balls. Roll each ball generously in the powdered sugar until it's completely coated.
- Place the sugar-coated dough balls on the prepared baking sheets, leaving about 2 inches of space between them.
- Bake for 10-12 minutes, or until the edges are set and the centers are still soft. The cookies will have spread and developed their signature crinkles.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Whipping Up the Filling
- While the cookies cool, prepare the filling. In a medium bowl, beat the cold mascarpone cheese, powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
- Once the cookies are completely cool, pipe or spoon the filling onto the flat side of one cookie and gently press another cookie on top to create a sandwich.
Nutrition
Notes
For the best crinkle effect, ensure the dough is well-chilled before rolling in powdered sugar.
Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
Store leftover cookies in an airtight container in the refrigerator for up to 5 days.