Melt the butter in the microwave or in a small saucepan over low-medium heat. Let it cool down to room temperature in the fridge.

Once the butter has cooled, mix it with the granulated sugar and brown sugar for 1 minute.

Add the egg and vanilla extract, then mix until combined.

In a separate bowl, stir together flour, baking powder, baking soda, instant espresso powder, and salt. Add to the wet mixture and mix until just combined.

Scoop out 11 cookies and place on a tray lined with baking paper. Roll into balls and chill for 1 hour.

Preheat the oven at 180ºC / 355ºF. Bake cookies for 10-11 minutes. Let cool on tray for 3 minutes before transferring to a cooling rack.

In a medium bowl, whip together mascarpone cheese, vanilla extract, confectioners sugar, agave or honey, and heavy cream until stiff peaks form.

Pipe the mascarpone cream on top of the cookies, then dust with cocoa powder.