1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, cream together the butter, granulated sugar, and dark brown sugar until light and fluffy.

3. Beat in the egg and vanilla extract until fully incorporated.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, instant espresso powder, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Use a cookie scoop or spoon to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

7. Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Mascarpone Cream

1. In a medium mixing bowl, whisk together the mascarpone cheese, vanilla extract, confectioners’ sugar, and agave or honey until smooth and creamy.

2. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the mascarpone mixture.

3. Once the cookies have cooled, spread a dollop of mascarpone cream on top of each cookie.

4. Dust with a small amount of cocoa powder before serving.