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


  • 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) 


  1. 1

    Preheat oven to 375°F.

  2. 2

    Line several baking sheets with parchment paper.

  3. 3

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

  4. 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. 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. 6

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


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