Brownie sandwich cookies with strawberry filling and icing

Ingredients:

Brownie dough cookies

• 0.5 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp salt
• 3 cups semi-sweet chocolate chips (500 g)
• 50 g butter
• 3 large eggs
• 2/3 cup sugar
• 2 tsp vanilla extract
• Special equipmentlollipop sticks

White chocolate filling

• 1/3 cup whipped cream
• 2 cups white chocolate chips or 500 g white chocolate, coarsely chopped
• *You need to coat each half of the double cookie with this filling

Strawberry layer

• 0.5 tbsp. strawberry preserves
• About 1 teaspoon finely grated lemon zest
• *You only need to spread this filling on one side of the sandwich cookies

White chocolate glaze

• 100 g white chocolate, finely chopped

Preparation:

1. For cookies: Preheat oven to 190°C. Line baking sheets with parchment paper.
   
   Whisk flour, baking powder and salt in a small bowl.
   
   Combine 2 cups of chocolate chips and butter in a medium bowl over a saucepan of simmering water until the chocolate mixture softens. Remove and set aside. The mixture should be thick.
   
   Combine the eggs, sugar, and vanilla in a large bowl. Beat the egg mixture with an electric mixer until light and fluffy, about 5 minutes. Add the melted chocolate mixture and beat until combined. Fold in the remaining 1 cup chocolate chips. If the dough is very soft, chill it for 15-20 minutes to firm it up slightly. The dough should be prepared the day before baking. Let it sit at room temperature for at least an hour before continuing.
2. Using a small spatula, drop the dough into circles 4-5 cm apart on baking sheets. Bake for 12-15 minutes, until the cookies are firm and cracked on top but still soft in the middle. Cool on the sheets.
3. For the white fillingBring the cream to a simmer over medium heat in a small heavy saucepan. Remove the pan from the heat and add the white chocolate chips. Mix until smooth. The filling can be made the day before baking the cookies. Cover. Let it sit at room temperature for 2 hours to set before using.
   
   For the strawberry fillingCombine jam and lemon zest in a small bowl.
   
   Spread 1 teaspoon of white filling on the flat side of each cookie, leaving a thin layer. Spread 0.5 to 2 teaspoons of strawberry filling over the white filling. Divide the strawberry filling between the half of the cookie with the white layer. Place the remaining cookie on top, filling side down, to create a double cookie. Cool for 15-20 minutes until the filling sets. You can insert lollipop sticks into the filling if desired.
4. For white chocolate glazePlace the white chocolate in a small bowl over a pan of simmering water. Stir until the chocolate is melted and smooth. Drizzle the melted chocolate over each cookie. Cool for about 10 minutes to allow the chocolate to set. The glaze can be made a day in advance. Store in the refrigerator, tightly sealed.