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.
- 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)
Preheat oven to 375°F.
Line several baking sheets with parchment paper.
Add the flour, baking soda and salt to a small mixing bowl and mix together. Set aside.
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.
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.
Let sit on the baking sheets for 2 minutes, and then remove to wire cooling racks to cool completely.