Many years ago, my husband Jack had a friend who once worked for Entenmann’s – the company that sells their popular baked goods at supermarkets across the United States. One day, she handed Jack a hand-written recipe for the famous Entenmann’s chocolate chip cookies! The recipe was written to make an industrial-size batch of 1,320 one-ounce cookies. Jack placed the recipe in a folder of various, saved recipes from his food-service days – never tested and pretty much forgotten about – until now!
A few weeks ago, Jack was looking through his old recipe folder and rediscovered that hand-written recipe. After reading through the recipe, Jack decided to try it out – converting it to a smaller yield better suited for a home cook. Converting a recipe that uses ten pounds of sugar, four dozen eggs and eight pounds of butter is not as easy as you would think – but with a little trial and error, Jack was able to reduce it down to make 5 ½ dozen, one-ounce cookies.
We made two test batches (the first was a little too salty and over-cooked) but the second – we think we’ve got it right! A combination of two different sugars (granulated white sugar and brown sugar), plus molasses, as well as a short bake time seem to be the key to making these copycat Entenmann’s chocolate chip cookies super soft and moist – just like the Entenmann’s version you can buy at the supermarket. (I’ll even go so far to say that these cookies taste better!)
We’re not 100% certain that hand-written recipe given to Jack all those years ago was the REAL recipe from Entenmann’s – but they sure taste like it! In fact, when I brought some of these copycat Entenmann’s chocolate chip cookies to share at my daughter’s dance class this past week, one of the moms commented that they reminded her of Entenmann’s (without knowing that these were supposed to be a copycat version)! As soon as she said that – I knew we had a winning recipe. Enjoy!
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 10 tablespoons butter, softened
- 1 teaspoon pure vanilla extract
- 1 ½ tablespoons molasses
- 2 cups flour
- ¼ teaspoon salt
- 1 teaspoon baking soda
- 2 cups semi-sweet chocolate chips
- Preheat oven to 400 degrees.
- In the bowl of a stand mixer with the paddle attachment, mix two sugars until combined. Add eggs and beat until pale in color, about one minute. Add butter, vanilla and molasses and blend about 30 more seconds.
- In a small bowl, sift flour, salt and baking soda and add half to the wet mixture. Mix well and add second half of flour mixture. Mix again. Add chocolate chips and mix just long enough to incorporate chips into mixture.
- On parchment-lined cookie sheets, drop one ounce spoonful’s of batter leaving a few inches between drops.
- Bake for about 6 ½ minutes (give or take depending on your oven). When you remove them, they will not look completely cooked so don’t be tempted to cook them longer. (The Entenmann’s cookie is a soft cookie.) Also, only bake one pan at a time in the center of your oven.
- Slide parchment off pan and let cookies cool on the parchment on your counter until completely cool. Don’t be tempted to remove them or touch them until they have cooled completely.
- Once cool, using a sharp edged spatula, gently pry them from the paper. Remember, they will be soft but if cooled properly, be firm enough to handle.
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