Warm Winter Indulgence

For the cookies:

14 and 1/2 tbsp salted butter
1/2 cup + 1 tbsp cocoa powder
1 and 1/2 tsp DeLallo Instant Espresso Powder, can add up to 2 tsp if you want a stronger espresso flavor
3/4 cup brown sugar packed, you can use light or dark brown sugar
3/4 cup granulated or cane sugar
2 large eggs, at room temperature
1 and 1/2 tsp vanilla
2 and 2/3 cups all-purpose flour, spooned & leveled
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

For the whipped mascarpone frosting:

Melt the butter in a large mixing bowl. Whisk in cocoa powder and espresso powder, then sugars. Add eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, making sure to get any dry bits hiding in the bottom of the bowl.
Scoop the dough into balls that are 65 grams in size. Chill the dough balls in the fridge for at least 2 hours.
Pre-heat your oven to 365℉. (You can do 350℉ if your oven doesn't allow custom temps.) Line a few cookie sheets with parchment paper. Place 5-6 cookies on each cookie sheet. Bake 1-2 sheets at a time, keeping the extra in the fridge. Bake cookies for 8-10 min. The edges will appear just set and the tops will be a bit puffy. Once baked, immediately place a round cutter around the outside of each cookie and swirl the cookie within it to "scoot" them into perfect circles. This also helps them appear thicker. Let cookies cool on the baking sheet on a wire rack, then transfer to a wire rack to cool completely while you make the frosting.
Mascarpone Frosting: In a medium bowl, beat together the mascarpone, powdered sugar, vanilla, espresso, and salt until smooth. Pour in the cold heavy cream and beat on low just until combined, then mix on high speed for about 1 minute, until the mixture is thick and smooth.
Pipe the frosting in swirls using a piping bag with the tip snipped off, or use a small cookie scoop to dollop the frosting onto the cooled cookies.

“Layers of nostalgia, holiday spirit, and cocoa dust.”