• Preheat the oven to 355F (180C) and line two baking sheets with parchment paper.
• In a bowl, whisk together the bread flour, baking soda, and salt until well combined.
• In a stand mixer fitted with a paddle attachment, or using a hand mixer and a bowl, cream together the butter, white sugar, and brown sugar until pale and fluffy.
• In a separate bowl, whisk together the egg, instant coffee, and vanilla until the coffee has dissolved. Add this mixture to the butter mixture and mix until fully incorporated.
• Add the dry ingredients to the butter and egg mixture and mix until just combined.
• Form 15 even dough balls, about 40 g each, using your hands or a 3-tablespoon cookie scoop. Place them on the prepared baking sheets, spacing them about 2 inches apart.
• Bake the cookies in two batches for 10–11 minutes, or until the edges are lightly golden and the cookies are puffy and have finished spreading.
• Remove the cookies from the oven and gently drop the baking sheet a couple of times on a flat surface to slightly deflate them. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

For the cream

• In a bowl, whip the heavy cream to medium peaks.
• Add the mascarpone cheese, powdered sugar, and vanilla extract, then whip until stiff peaks form.
• Transfer the cream to a piping bag (you can also just spread some cream on top of the cookies using a spoon). Pipe the cream on top of the cookies, dust with cocoa powder to your taste, and serve.