If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients.
A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
Food scales are such an amazing and cheap investment to make for your kitchen because they will allow you to copy recipes perfectly because they are far more reliable and allow you to not use as many dishes! Click here to order a food scale!
Stand mixer with paddle attachment OR medium sized bowl with whisk and rubber spatula
oven tray
parchment paper
large cookie scooper (~1/3 cup)
circular cup/cookie cutter (optional)
piping bag & piping tip
Instructions:
Step 1
Preheat oven to convection 350 degrees Fahrenheit.
Beat room temperature butter, granulated sugar, and brown sugar with a whisk or paddle attachment (stand mixer) until mixture turns an off-white color (1-2 minutes).
Step 2
Mix in egg, vanilla extract, corn syrup, and molasses until combined.
Step 3
Add All-Purpose flour, baking powder, baking soda, and cocoa powder into the mixture. Fold in dry ingredients.
Step 4
Scoop 1/3 cup of cookie dough and place cookie dough balls on a parchment paper lined tray.
Step 5
Bake cookies for 10-11 minutes.
For perfectly circular cookies, use a circular bowl/cup/cookie cutter and swirl around your fresh cookie to make edges clean.
Then let cookies sit on tray for about 10 minutes before removing
Step 6
Chocolate Ganache: Heat up heavy cream for 30-45 seconds. Pour over semi-sweet chocolate and let sit for 2 minutes. Stir until mixture is smooth.
Step 7
Scoop and place 2 tbsp of chocolate ganache on top of each cookie. Spread ganache out on top and then place a Ghirardelli peppermint bark square on top.
Eat fresh or store in an air-tight container in a chilled environment for up to 10 days!
