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1
For the cookies: Preheat the oven to 375 degrees F. Line 2 large rimmed baking sheets with parchment paper.
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2
Whisk the flour, baking powder and salt in a small bowl.
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3
Stir the 2 cups chocolate chips and butter in a medium bowl over a saucepan of barely simmering water until the chocolate mixture is melted and smooth.
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4
Remove the bowl and set aside.
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5
The mixture may be thick.
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6
Combine the eggs, sugar and vanilla in a large bowl.
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7
Beat the egg mixture using an electric mixture, until light and fluffy, about 5 minutes.
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8
Add the melted chocolate mixture and beat until well blended.
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9
Add the flour mixture and beat until just incorporated.
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10
Stir the remaining 1 cup chocolate chips into the batter.
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11
If the batter is very soft, chill for 15 to 20 minutes to allow the batter to firm up slightly.
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12
The batter can be prepared 1 day ahead.
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13
Let the batter stand at room temperature at least 1 hour before continuing.
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14
Using a small cookie scoop, drop the batter in rounded tablespoonfuls onto the baking sheets, spacing 1 1/2-to-2-inches apart.
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15
Bake the cookies until slightly firm to touch and crackled all over tops but still soft in the center, 12 to 15 minutes.
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16
Cool the cookies on the sheets.
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17
For the white chocolate ganache: Bring the cream to simmer over medium heat in a heavy small saucepan.
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18
Remove the pan from heat and add the white chocolate chips.
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19
Stir until melted and smooth.
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20
Chill the ganache until firm enough to spread, 1 to 2 hours.
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21
The ganache can be prepared 1 day ahead.
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22
Cover and keep chilled.
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23
Let the ganache stand at room temperature 2 hours to soften slightly before using.
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24
For the strawberry preserves: Mix the preserves and the lemon zest in a small bowl.
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25
Spread about 1 teaspoon ganache onto the flat side of each cookie to within 1/4-inch of the edge.
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26
Spoon 1/2 to 1 teaspoon strawberry preserves on the ganache side of half of the cookies.
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27
Place the remaining cookies on top, ganache side down, to form sandwich cookies.
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28
Chill until the ganache is firm, 15 to 20 minutes.
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29
Insert lollipop sticks into the ganache filling, if desired
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30
For the white chocolate drizzle: Place the white chocolate in a small bowl over a saucepan of barely simmering water.
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31
Stir occasionally until the chocolate is melted and smooth.
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32
Drizzle the melted chocolate over the top of one side of each sandwich cookie, using a fork.
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33
Chill until the chocolate has set, about 10 minutes.
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34
The drizzle can be prepared 1 day ahead.
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35
Store airtight in the refrigerator.
