I've been looking for a new chocolate chip cookie dough recipe. For some reason, my usual go to recipe doesn't do so well in my oven. And although I'm not super crazy for chocolate chip cookies, they are usually quick and easy and come in handy...if they come out alright. But these little guys, which I call Mock Entenmanns cookies, are delicious. You know those little chocolate chip Entenmanns cookies, the ones that come in the box that are soft and addictive. I could kill a box of those myself in one sitting. These are really good, and if I didn't share them with Aaron, then I would have totally taken care of them myself.
They were small, and soft, and the mini chocolate chips worked perfectly and really made a difference in these. I'm not sure if I could go back to the normal sized cookies again...these are my new go-to.
So, next time your in the mood for little chocolate chip cookies, give these a shot!
Mock Entenmanns Chocolate Chip Cookies
by Kacey's Kitchen, slightly adapted from Betty Crocker
- 1 1/2 cups unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1 1/4 cups packed brown sugar
- 1 tbsp vanilla
- 2 eggs
- 4 cups all purpose flour
- 2 tsp baking soda
- 1/2 tsp salt
- 1 bag of mini - semisweet chocolate chips
- Heat oven to 350°F. In large bowl, beat butter, sugars, vanilla and eggs with mixer on medium speed until light and fluffy.
- Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips.
- Roll small balls of dough (about half the size of a ping pong ball) and place on ungreased cookie sheet about 1 1/2 inches apart. Flatten slightly.
- Bake 11 minutes or until light brown (centers will be soft). Cool 1 or 2 minutes, remove from baking sheet and immediately place in sealed container to keep soft.