You do need to be a careful when buying white chocolate though because not all white chocolate are made the same. There are basically two kinds - the good, high-quality white chocolate, typically used for melting and drizzling, and the regular white chocolate chips, what I used here. I usually spring for the "good" white chocolate if I know the white chocolate will be the star of the show (for this homemade chocolate bark, for example). For cookies like this, white chocolate chips do just fine. Here’s a really interesting white chocolate test folks over at Cook’s Illustrated did.