These shortbread cookies are thick and bursting with milk chocolate. The secret is the cake mix added to the dough! These are just like the famous cookies you get at Jacob Lake Inn! But now you can get your fix at home too.
Pre-heat your oven to 375 degrees (Use convection if you have it. If you don't you can bake these for longer or up the temperature to 400). Line your half sheets with silpat mats, parchment or bake right on the pan.
In the bowl of a stand mixer cream together the softened butter & sugar until creamy.
Add the egg and vanilla then mix till smooth, scraping the sides as needed.
Add the flour, salt, cake mix powder and mix till incorporated. Stir in the chocolate drops. The dough will be thick and a little dry.
Using a large cookie scoop, place 8 cookies per half sheet. Bake for 9 to 10 minutes.
If you are using a convection oven, bake for 9 to 10 min. If you aren't using a convection oven, bake for a little longer 10 to 11 min. Or you can up your oven temp to 400 and bake for 8 to 9 min (if you like a slightly more crisp bottom and sides.)
Let cool for 5 minutes then transfer to a cooling rack. Store in an airtight container.