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Entenmann's Chocolate Chip Cookies
[Photograph: Parragon Inc.]
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.
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.
Entenmann's Chocolate Chip Cookies
About This Recipe
| Yield: | makes about 30 cookies |
| Active time: | 30 minutes |
| Total time: | 45 minutes |
| This recipe appears in: | Bake the Book: Entenmann's Chocolate Chip 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)
Procedures
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1
Preheat oven to 375°F.
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2
Line several baking sheets with parchment paper.
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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.
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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.
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6
Let sit on the baking sheets for 2 minutes, and then remove to wire cooling racks to cool completely.
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