Preheat oven to convection 350 degrees fahrenheit.

Beat butter until it turns an off-white color (about 2-3 minutes)

Add in white sugar and brown sugar.

Beat the sugar with the butter until the mixture is fluffy (about 2 minutes).

Add your egg.

Mix in vanilla, molasses, and corn syrup.

Add flour, espresso powder, cocoa powder, baking soda, baking powder, and corn starch to form your dough.

Use mini pie pans or 4 inch cake pans and add 1/2 cup scoop into your buttered pan.

Smoosh the cookie down and push a little of the cookie dough up the side (about 1/2 an inch), to give it a pie shape.

Put your cookies in the oven for 13-15 minutes at 350 degrees.

Once cookies are done, let them sit in pan for 10 minutes to cool, before putting them in fridge/freezer for 5 minutes (this makes it easier to remove from pan).

Remove the cookies from the pans and repeat the process until all your cookies are done.

In a microwavable safe bowl, melt 1/3 cup heavy cream with 1/2 cup (or 45 grams) white chocolate, in 30 second intervals (to avoid burning). THIS CREATES YOUR GANACHE!

Let ganache cool for 20 minutes (or 10 minutes in fridge/freezer)

After ganache is cooled, add other portion of heavy cream (2 cups) to a bowl (if using hand mixer) or (if you have one) a stand mixer bowl with whisk attachment. Add 2 tbsp of sugar to your heavy cream.

Beat on high until you have a whipped cream consistency. (You can use 4 cups of pre-whipped cream if you want)

Add your ganache to the whipped cream and carefully fold the mixture with a spatula/spoon to avoid losing air bubbles.

Cool your whipped cream mixture for 10 minutes.

Once cooled, add two 1/4 scoops of this to your cookies and (if you want) add sprinkles and chocolate syrup on top.

After desired toppings are on, you’re done!

Eat all or store these in your fridge (to prevent whipped cream from melting) for up to 12 days!