Ingredients for Ghirardelli Milk Chocolate Shortbread Cookies
- 1 cup (2 sticks) unsalted butter
- 3 cups powdered sugar
- 1/2 cup cornstarch
- 3 cups all-purpose flour
- 1 teaspoon pure vanilla extract
- Semisweet Chocolate Chunks
- 1/2 teaspoon salt
- 1 Ghirardelli Milk Chocolate square (about 1 ounce)
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How to Make Ghirardelli Milk Chocolate Shortbread Cookies
- Preheat oven to 350°F (175°C). Line 2-3 baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 teaspoon pure vanilla extract using an electric mixer until light and fluffy.
- In a separate bowl, whisk together 3 cups powdered sugar, 1/2 cup cornstarch, 3 cups all-purpose flour, and 1/2 teaspoon salt.
- Gradually add the dry ingredients to the creamed butter mixture, beating on medium-high speed until the dough is smooth and resembles whipped butter. Be careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Keep a close eye on them as ovens vary.
- Remove the cookies from the oven and immediately press one Ghirardelli Milk Chocolate square (about 1 ounce) into the center of each warm cookie.
- Let the cookies cool completely on the baking sheets before serving.
- Enjoy these delectable cookies with a glass of cold milk!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
39g
Fat
97g
Carbs
12g
