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

Add the egg and vanilla extract, mixing until incorporated.

In a separate bowl, combine flour, cocoa powder, baking soda, salt, and espresso powder. Gradually add the dry ingredients to the wet ingredients and stir until just combined.

For pink dough, repeat the same method but add raspberry powder or food coloring to achieve the desired hue.

Cover each dough and chill in the refrigerator for 30 minutes.

Preheat oven to 350°F (175°C) and line baking trays with parchment or silicone mats.

Scoop dough into balls and place them about 2 inches apart on the tray. Press a shallow well in the center of each cookie ball.

Bake at 350°F for 10–12 minutes, rotating halfway through.

If you want a chewier cookie, underbake by a minute.

Re-press the centers gently right after removing from the oven and let cool completely on a rack.

Heat heavy cream until very hot but not boiling. Pour over chopped chocolate and let sit for 1–2 minutes, then whisk until smooth.

Optionally stir in butter for extra shine.

Fill each cooled well with ganache and garnish immediately.

Let cookies sit at room temperature until ganache firms up or chill briefly to speed the process.