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May 17, 2022 1 min read 0 Comments

When I started out making chocolate chip cookies and was thinking about which type of chocolate I would use, I just couldn't decide! So I baked chocolate chip cookies with ALL types of chocolate buttons.

This version is with white chocolate. Now, this MUST be made with couverture chocolate not compound. I mean compound white chocolate should not even be allowed to be called chocolate, Couverture white chocolate actually still has 30% cacao solids in the cream cacao butter used in its ingredients.


I personally think these would be better if you add some nuts or coconut to them but if you're a white chocolate fan, you will LOVE these.



  • 250g butter, softened
  • 1 teaspoon vanilla extract
  • 3/4 cup  caster sugar
  • 3/4 cup  firmly packed brown sugar
  • 1 egg
  • 2 1/4 cup plain flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 375g Poppy's white chocolate couverture buttons 
  • Buy here 


  1. Preheat oven to 180°C. Grease oven trays (if not non-stick); line with baking paper.
  2. Beat butter, extract, sugars and egg in a small bowl with an electric mixer until light and fluffy. Transfer mixture to a large bowl; stir in sifted flour and soda, in two batches.
  3. Stir in chocolate.
  4. Spoon tablespoons of mixture roughly into balls; place 5cm apart on trays (dough will expand and spread a lot)..
  5. Bake cookies 12-15 minutes or until golden; cool on trays.


Cookies will keep in an airtight container for up to 1 week.(if they last that long!)

Original recipe sourced here