Preheat oven to 350°F convection. Beat the butter until it turns an off-white color, about 2–3 minutes.

Add the white sugar and brown sugar. Beat with the butter until light and fluffy, about 2 minutes.

Mix in the egg, followed by the vanilla, molasses, and corn syrup, until fully combined.

Add the flour, espresso powder, cocoa powder, baking soda, baking powder, and cornstarch, mixing until a dough forms.

Butter mini pie pans or 4-inch cake pans. Scoop ½ cup of cookie dough into each pan.

Smoosh the dough down and push it slightly up the sides (about ½ inch) to create a pie shape.

Bake cookies for 13–15 minutes at 350°F.

Let cookies cool in the pans for 10 minutes, then transfer them to the fridge or freezer for 5 minutes to make removal easier.

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

In a microwave-safe bowl, heat ⅓ cup heavy cream with ½ cup (45 g) white chocolate in 30-second intervals, stirring between each, until smooth.

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

In a bowl (or stand mixer with whisk attachment), add 2 cups heavy cream and 2 tablespoons sugar. Beat on high until whipped.

Gently fold the cooled ganache into the whipped cream, being careful not to deflate it.

(You can substitute 4 cups of pre-whipped cream if preferred.)

Chill the whipped cream mixture for 10 minutes. Spoon two ¼-cup scoops onto each cookie.

Add sprinkles and chocolate syrup if desired. Enjoy immediately or store cookies in the fridge for up to 12 days.