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Start by pre-heating your oven to 180c/350f. Also line a large baking tray with some baking paper, leave this aside.
In a pot, add the white chocolate and butter. Place this on medium heat and heat until both the chocolate and butter has melted. You can also just do this in a bowl, in your microwave.
In a large bowl, add the egg, sugar and vanilla. Beat these together on high speed for 3-5 minutes. The mixture should lighten in colour and almost double in volume.
Pour the cooled down melted chocolate and butter mixture into this. Fold this in, until combined.
Add the flour, baking powder and salt into this. Fold everything together until you can no longer see any flour.
I added this batter into a piping bag that was fitted with a large round tip, then piped 6 mounds of the batter onto my trays. You could also use an ice cream scoop or just a spoon to do this, but piping them will give you the best shapes. Also, make sure to leave gaps between the mounds so the cookies have room to spread as they bake.
Bake these in your pre-heated oven for around 18-20 minutes.
Once baked, I sprinkled some flaky salt over them. This is optional.
The cookies will be too soft to pick up at first, so let them cool down on the tray for about 20 minutes so they can set up.
After they have set up, you can eat them. Enjoy!