Entenmann's Chocolate Chip Cookies

By
Caroline Russock
Caroline Russock is a contributing writer at Serious Eats.
Caroline Russock
Caroline Russock is a writer who splits her time between Philadelphia and the Caribbean covering food, travel, leisure, lifestyle, and culture.  Her writing is featured in PhillyVoice, Eater, Eater Philly, Serious Eats, and The Tasting Table. 
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Updated April 15, 2020
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Parragon Inc.

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.

Reprinted with permission from Entenmann's Big Book of Baking by Kathleen Robbins. Copyright © 2011. Published by Parragon Books. Available wherever books are sold. All rights reserved.

Recipe Details

Entenmann's Chocolate Chip Cookies

Active 30 mins
Total 45 mins
Serves 30 cookies 

Ingredients

  • 2 1/4 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 1 cup (2 sticks) butter

  • 3/4 cup firmly packed light brown sugar

  • 3/4 cup sugar

  • 1 teaspoon vanilla extract

  • 2 large eggs

  • 2 cups semisweet chocolate chips

  • 1 cup chopped walnuts (optional) 

Directions

  1. Preheat oven to 375°F.

  2. Line several baking sheets with parchment paper.

  3. Add the flour, baking soda and salt to a small mixing bowl and mix together. Set aside.

  4. In another bowl, beat the butter, brown sugar, white sugar, and vanilla extract until light and fluffy. Add the eggs one at a time, beating thoroughly after each addition. Stir in the flour mixture until combined. Stir in the chocolate chips and nuts (optional). Mix the dough well.

  5. Drop the cookie dough by rounded tablespoons on prepared baking sheets about 3-inches apart. Bake for about 10 minutes, or until lightly browned around the edges.

  6. Let sit on the baking sheets for 2 minutes, and then remove to wire cooling racks to cool completely.

Nutrition Facts (per serving)
186 Calories
10g Fat
24g Carbs
2g Protein
×
Nutrition Facts
Servings: 30
Amount per serving
Calories 186
% Daily Value*
Total Fat 10g 13%
Saturated Fat 6g 30%
Cholesterol 29mg 10%
Sodium 169mg 7%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 3%
Total Sugars 16g
Protein 2g
Vitamin C 0mg 0%
Calcium 13mg 1%
Iron 1mg 5%
Potassium 65mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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