Preheat the oven to 350°F (convection) and line a baking sheet with parchment paper.

In a stand mixer or with a hand mixer, beat the room-temperature butter for 3–5 minutes, until pale and off-white.

Add the brown sugar and granulated sugar. Beat for about 2 minutes, until the mixture is light and fluffy.

Mix in the egg until fully incorporated.

Add the vanilla extract and molasses (optional) and mix until smooth.

Add the all-purpose flour, baking soda, baking powder, espresso powder, cocoa powder, and salt.

Mix on low speed (or fold by hand with a spatula) just until a thick dough forms.

Scoop ⅓-cup portions of dough and place one test cookie on the baking sheet.

Bake to check dough spread and confirm oven temperature before baking the full batch.

Once the test cookie looks right, place remaining dough balls on the baking sheet, spacing evenly.

Bake for 11–12 minutes, until the edges are set and the centers remain soft.

Immediately after baking, use a round bowl or cup to gently swirl around each cookie to create clean, circular edges.

Let cookies rest on the baking sheet for about 10 minutes, then transfer to the refrigerator to fully cool before frosting.

Gradually add the powdered sugar until fully incorporated.

Add the heavy cream and extracts, then whip until light and fluffy.

Optional: Gently fold with a spatula to release air bubbles before piping.

Transfer frosting to a piping bag or zip-top bag, or spread with a knife.

Frost the chilled cookies and finish with crumbled cookie pieces on top.

Store cookies in the refrigerator for up to 10 days, or at room temperature for up to 8 days.