12 of the Mill's Cocoa Chocolate Chip Cookies
2 3/4 c. whipping cream
16 oz. dark bittersweet chocolate
16 oz. white chocolate
1 pt. raspberry preserves
Cut each cookie with a round cookie cutter to make them perfectly round.
Spread raspberry preserves on top of each cookie.
Heat 1 c. of the cream to a simmer. Chop the white chocolate into small pieces. Remove cream from heat and pour over white chocolate pieces. Wisk until smooth. Refrigerate overnight, mixture will be thick and spreadable.
Spread half inch of white chocolate on raspberry side of 6 cookies. Place the rest of the cookies, raspberry side agains the white chocolate, sandwich style.
Chop the dark chocolate into small pieces. Heat the remaining cream to a simmer, pour over chocolate and whisk until smooth. Cool slight, then dip sandwich cookies into ganache and place on a cooling rack to harden.
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