Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

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

Add in the eggs one at a time, ensuring each is well combined before adding the next. Mix in the vanilla extract.

In another bowl, whisk together the flour, baking soda, salt, instant coffee granules, and cocoa powder.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

Scoop tablespoon-sized portions of cookie dough onto the prepared baking sheets, spacing them about two inches apart.

Bake for 10-12 minutes, or until the edges start to look golden but the centers remain soft.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

While the cookies cool, prepare the filling by mixing mascarpone cheese, heavy cream, and powdered sugar until smooth and creamy.

Once the cookies are cool, spread a generous amount of the mascarpone filling between two cookies to create a sandwich.

Dust the tops with cocoa powder for a final touch.