I give Kitty Kat Cook credit for posting a copycat for this recipe. The mix is excellent, and it's quite hard to find. I consider the Ghirardelli mix to be a good copycat for a bakery cookie from my childhood. Luckily I was able to find some of the mix recently so I could try this recipe and the mix head to head.
The Ghirardelli recipe contains a lot of melted butter, which makes it quite moist. With the addition of cornstarch, this recipe has a dry, powdery quality, even though it contains more butter than a batch of the mix. You can't handle the cookies until they are completely cool or they will crumble in your hand. While they are tasty, the powdery, crumbly nature of the copycat makes them a pain to eat. It is impossible to eat them neatly, even though they are small.
I will probably monkey around with this recipe myself, eliminating the cornstarch and adjusting some of the other ingredients to try to duplicate the mix. It's a good first draft, but not quite there.
This recipe tastes just like the mix, which we love! Unfortunately, we have not been able to find any this year. The only problem, is the texture. Very sandy, even when cooled completely. But, great flavor!
I love this recipe, and it tastes just like the mix! I did not have a problem with them crumbling at all, but you do have to wait until the cookies cool. (But isn't that the case with all cookies?)