Knowing that the original Entenmann's Chocolate Chip Cookies are very soft, I was hoping that the recipe would make soft cookies too. Unfortunately they are fairly crunchy.
Anyway, they look exactly like the real thing and taste very good. I got the recipe from the book I bought over the weekend - Entenmann's Home Baking.
Entenmann’s Chocolate Chip Cookies
2.25 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, at room temp.
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1 tsp vanilla extract
2 large eggs (I used 3 tsp Ener-G Egg Replacer with 4 tbsp water)
2 cups semi-sweet chocolate chips
Preheat oven to 375 degrees F.
Line several baking sheets with silpat liners, or parchment paper.
Add the flour, baking soda, and salt to a small mixing bowl and mix together. Set aside.
In the bowl of a stand mixer fitted with paddle attachment, beat the butter, brown sugar, white sugar and vanilla until light and fluffy.
Add the eggs, one at a time, beating thoroughly after each one. Stir in the flour mixture until combined. Stir in the chocolate chips. Mix the dough well.
Drop the cookies by rounded tablespoons on prepared baking sheets, about 3 inches apart.
Bake for about 10 minutes, or until lightly browned around the edges (took 11-12 minutes for that to happen in my oven.)
Let sit on the baking sheets for 2 minutes and then remove to the wire rack to cool.
Yield: Makes 30 cookies
Source: Entenmann’s Home Baking cookbook
Posted by RisaG 6/19/12