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1
For the cookies: Preheat the oven 375 degrees F. Line 2 large rimmed baking sheets with parchment paper. Whisk the flour, baking powder and salt in a small bowl.
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2
Stir 2 cups choc chips and butter in a medium bowl over a saucepan of barely simmering water until the choc mixture is melted and smooth. Remove the bowl and set aside. The mixture may be thick.
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3
Combine eggs, sugar and vanilla in a large bowl. Beat egg mixture until light and fluffy, about 5 minutes. Add melted choc mixture and beat until well blended. Add flour mixture and beat until just incorporated. Stir remaining 1 cup choc chips into the batter. If the batter is very soft, chill for 15 to 20 mins to allow batter to firm up slightly. batter can be prepared 1 day ahead. Let batter stand at room temperature at least 1 hour before continuing.
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4
Using a small cookie scoop, drop batter in rounded TBSPs onto the baking sheets, spacing 1 1/2-to-2-in apart. Bake cookies until slightly firm to touch and crackled all over tops but still soft in center, 12 to 15 mins. Cool the cookies on the sheets.
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5
For the white choc ganache: Bring the cream to simmer over medium heat in a heavy small saucepan. Remove pan from heat and add white choc chips. Stir until melted and smooth. Chill ganache until firm enough to spread, 1 to 2 hours. The ganache can be prepared 1 day ahead. Cover and keep chilled. Let the ganache stand at room temp 2 hours to soften slightly before using.
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6
For strawberry preserves: Mix preserves and lemon zest in a sm bowl.
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7
Spread about 1 tsp ganache onto the flat side of each cookie to within 1/4-inch of the edge. Spoon 1/2 to 1 teaspoon strawberry preserves on ganache side of half of the cookies. Place remaining cookies on top, ganache side down, to form sandwich cookies. Chill until ganace is firm, 15 to 20 min. For white choc drizzle: Place the white choc in a sm bowl over a pan of barely simmering water. Stir occasionally until the chocolate is melted and smooth. Drizzle melted c
