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–+ servings
Total Time :1 hour
Servings: 10

INGREDIENTS
 

  • 7 ounces/200 grams soft unsalted butter
  • 3/4 cup/150 grams white sugar
  • 1/2 cup/80 grams sticky brown sugar
  • 1 large egg/50 grams
  • 3 tablespoons/45 milliliters espresso
  • 2 cups/280 grams all-purpose flour
  • 1/2 teaspoon/2 grams baking powder
  • 1/2 teaspoon/2 grams baking soda
  • Cocoa powder for dusting

Cream:

  • 1½ cups/350 milliliters heavy cream
  • 4 tablespoons powdered sugar
  • 1 tablespoon vanilla pudding powder

INSTRUCTIONS

  • Preheat the oven to 180°C/350°F.
  • In a mixing bowl, beat butter with white and brown sugar until creamy. Add egg and mix until incorporated. Stir in espresso until fully combined. Add flour, baking powder, and baking soda; mix until dough forms. Chill for 30 minutes.
  • Scoop dough with an ice cream scoop onto a parchment-lined baking sheet, spacing cookies evenly. Bake for 12 minutes. Cool completely on a wire rack.
  • Whip cream with powdered sugar until soft peaks form. Fold in vanilla pudding powder until smooth. Pipe cream in spirals atop each cooled cookie. Dust with cocoa powder and serve.