Copy Cat Entenmann’s Chocolate Chip Cookies

DISCLAIMER:  These cookies were an accident.  Not the type of accident that requires you to go to the nurse for a fresh pair — just the type where you’re aiming for one thing and something entirely different happens.  ENTIRELY different… IMG_8282.JPGI’ve made recipes that involve boiling down soda, beer, and wine – not all in the same recipe, of course – to concentrate their respective flavors to really shine as the main flavoring agent.  So, my intention with this recipe experiment was to see if reducing a can of cola to its syrupy essence and using this intensely flavored goop as a molasses-substitute would yield heretofore unbenownst rewards of deliciousness.

Now, I did not stop to think, Wait, would anybody actually want a cookie that tasted like a can of Pepsi?  Probably would’ve been a good thought to think, but no, I just plowed ahead with what I thought was the most brilliant culinary idea of, well,… all time.
Turns out, the cookies taste absolutely nothing like cola, which, in retrospect, was probably due to divine intervention.  Instead, these cookies possess the exact taste and texture of the soft-baked Entenmann’s Original Recipe Chocolate Chip Cookies.  I’m talking dead ringer here.
But let’s step back for a moment.  Is the goal of a homemade cookie really to produce something that tastes like a mass-produced, store-bought item?  Probably not.  Still though, the Entenmann’s cookies are widely considered to be a good cookie and one which triggers nostalgic childhood memories among generations.  So, why not?!  They go down really easily 🙂



Copy Cat Entenmann’s Chocolate Chip Cookies

2 – 12 oz. cans cola (or, pop, or whatever you want to call it)
2 cups all-purpose flour
2 teaspoons baking soda
 2 teaspoons cornstarch
1/2 teaspoon salt
1 stick butter, softened
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 egg, room temperature
2 teaspoons vanilla extract (the real stuff!)
1 cup semi-sweet chocolate chips
1/2 cup walnuts, optional (my family are nut people)
Coarse sea salt, for sprinkling (not actually part of the Entenmann’s experience, but it just tastes good!)
In a medium saucepan, over medium-high heat, boil down the two cans of cola, until about 1/3 cup remains.  Let cool 10 minutes.  Meanwhile, in a small mixing bowl, use a fork to aerate and combine flour, baking soda, cornstarch, and salt.
In a medium mixing bowl, cream together softened butter, both sugars, and the cola syrup, until totally combined.  Beat in vanilla and egg.  With mixer on low, gradually add the dry ingredients, or use a rubber spatula to gently fold in the dry ingredients, JUST until combined.  Fold in chips (and nuts, if using).  Cover bowl with plastic wrap, and chill 4-24 hours.
Preheat oven to 375 degrees fareneit, and line a baking sheet with parchment paper.  Roll scant tablespoonfuls of dough into balls and place on prepared sheet.  Use your palm to slightly flatten the dough balls.  Sprinkle tops with a few grains of sea salt.  Bake 6-7 minutes total, rotating sheet halfway through bake time.  When removed from the oven, cookies should be puffy, no longer wet-looking on top (but JUST barely so), and only starting to brown — watch ’em, they go quickly!  Let sit on sheets 3 minutes, then remove to wire racks to cool completely.  Store in an airtight container, at room temperature, for up to 5 days.  Like I said, they bake quickly, but they also disappear quickly 😉




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