Recipe by Kitty Kat Cook
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.
Top Review by rudolphia
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.
- 2 cups unsalted butter, softened
- 1 cup powdered sugar
- 1⁄2 cup cornstarch
- 3 cups flour
- 1 teaspoon vanilla extract
- semisweet chocolate chunks (or drops) or milk chocolate pieces (or drops)
- 1⁄2 teaspoon salt
Directions See How It's Made
- 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!