Ghirardelli Milk Chocolate Shortbread Cookies

"Have you ever purchased this cookie mix?! These cookies are delicious. I was curious on how to make them from scratch and I got this one from my bf's mom."
 
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photo by tracylynndeis photo by tracylynndeis
photo by tracylynndeis
Ready In:
23mins
Ingredients:
7
Yields:
40-45 cookies
Serves:
12
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ingredients

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directions

  • Preheat oven to 350°F Line 2-3 cookie sheets with parchment.
  • Cream butter and vanilla with mixer. In a separate bowl, sift together powdered sugar, cornstarch, flour and salt. Gradually add dry ingredients to butter, beating constantly on high until the batter is the consistency of whipped butter (about 5 minutes).
  • Drop dough by heaping teaspoons onto prepared cookie sheets. Bake for about 15 minutes, or until cookies begin to turn golden on edges.
  • Immediately after removing cookies from oven, press one chocolate piece into the center of each cookie. Cool completely.
  • Enjoy with milk!

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Reviews

  1. 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.<br/><br/>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.<br/><br/>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.
     
  2. The Aldi market stopped handling these Ghirardelli Shortbread cookie Mixes and now label the same product under their Bakers Choice label. The bakes cookies crack into pieces as they are being handled. I miss the Ghirardelli label.
     
  3. I used 4 cups of flour and that seems to be the right consistency from what i remember the box mix looking like. I also drizzled chocolate on the cookies and they are delicious.
     
  4. do you thumbprint before or after baking. I have the chocolate discs and want to make sure they will melt.
     
  5. 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!
     
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RECIPE SUBMITTED BY

<p>I am a young cook and as a child I was always watching cooking shows. My favorite thing to do was to pretend I was hosting a show behind the breakfast bar, lol, but I love the cooking, love the food. I am very eager to try new recipes, and that's why I am here! <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg alt= /> <br /><br />Visit my shop by clicking the provided link to access a variety of Dominican products!</p>
 
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