Copycat Entenmann’s Chocolate Chip Cookies
September 11, 2014
Categories: Desserts, Cookies, Dropped, Baby Shower, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, Labor Day Mothers Day, Picnic, Potluck, Oven Bake, Vegetarian, Flour, Chocolate, more
"I've never ever had an Entenmann's cookie so I can't compare the real thing to this recipe, I can tell you that these are one heck of a great chocolate chip cookie"
- Serving Size: 1 (17.5 g)
- Calories 67.6
- Total Fat - 2.9 g
- Saturated Fat - 1.8 g
- Cholesterol - 13.1 mg
- Sodium - 55.7 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 0.1 g
- Sugars - 6.4 g
- Protein - 0.8 g
- Calcium - 3.8 mg
- Iron - 0.1 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
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 in preheated 350 degreeF oven (center rack) for about 8 minutes, give or take depending on your oven (bake one pan at a time in the center of your oven).
Cool cookies on baking pan but don’t be tempted to remove them or touch them until they have cooled completely.
Once cool and firmed-up go ahead and remove from pan onto racks.
No special items needed.