The beauty of a box of Entenmann's Chocolate Chip Cookies is that they have that perfect chewy on the inside, crisp around the edges thing going on. They're soft without being squishy, crunchy minus the brittle, and never stick around long—due to the fact that they're pretty tasty, too.
This recipe, adapted from Entenmann's Big Book of Baking, attempts to replicate those blue and white boxed cookies at home, and does so if you keep a watchful eye on your cookies and pull them a bit early. Under-baking is the key here to get that soft center that we're looking for, and after baking a few batches, it turned out that these cookies taste best just before the edges have a chance to brown and they're still a little pale on top.
Get the Recipe
As always with our Bake the Book feature, we have five (5) copies of 'Entenmann's Big Book of Baking' to give away.