True white chocolate contains at least 20% cocoa butter. I highly recommend using a true high-quality white chocolate, such as Valrhona or Callebaut. I used Valrhona's Ivorie 35%.




Do not skip the freeze time! It is essential to achieve a thicker cookie with crisp, golden edges and soft centers.




Store these cookies in an air-tight container for up to 3 days. Alternatively, you can freeze the portioned cookie dough or the baked cookies for up to three months.