You might be saying “what is Entenmann’s style?!”. Well, these are the fresh bakery style cookies sold in a box that has usually has a separate area in the supermarket devoted to their bakery items. They’ve been in business over 100 years and started in Brooklyn, NY. They’re mostly known for donuts and cakes but the cookies have a cult following and a mystique all their own. They’re chewy all the way through, a slight crisp on the edge but they’re not vegan. Let’s fix that shall we?
Pouring through the internet, I found that they actually have an Entenmann’s cookbook and that the recipe they published is the standard Toll House recipe I memorized as a child and one I could make on my own from the back of the chocolate chips pack often. The real key to the soft bakery style texture I found was in the baking. You shouldn’t over-bake these! You actually have to take them out of the oven while they’re still a bit pale to keep that chewy texture.
I’ve been using flax eggs for years in my basic chocolate chip cookie recipe but I normally use one tablespoon flax meal mixed into three tablespoons of water to replace every egg. For this though, I doubled the flax to two tablespoons mixed into three tablespoons of water and that made a nice thick egg replacer and made a huge difference. I haven’t tested any other egg replacers so do so at your own risk.
These cookies are also a bit smaller than I normally make my chocolate chippers so it’s about 1 1/2 to 2 tablespoons of dough per cookie. I used a small 1 1/4 inch scoop for uniformity but a regular spoon will work too just try making them roughly the same size.
Keys for success!
- Use room temperature ingredients.
- Don’t over-bake these.
- Make them all the same size.
I added more mini chips on top before baking cause more chocolate is never a bad thing to me but it’s not necessary. I hope you enjoy these nostalgic delicious cookies! They’ll make you happier I promise!
Entemann’s Bakery Style Vegan Chocolate Chip Cookies
21
servings15
minutes10
minutesDelicious chewy chocolate chip cookies that are easy to make and too easy to eat!
Ingredients
6 tablespoons vegan cane sugar
6 tablespoons brown sugar
1/2 cup dense vegan butter, room temperature
2 tablespoons finely ground flaxmeal mixed into 3 tablespoons water
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
1 cup vegan chocolate chips (I used mini)
Directions
- Preheat oven to 350°. In a small bowl, combine the flaxmeal with the water and let sit for 3-5 minutes until thickened. In a separate medium sized mixing bowl, add the room temperature vegan butter and add the sugars and cream together until well blended. You can mix by hand or with a hand or stand mixer.
- Add the flax egg and vanilla to the creamed butter and sugar and mix for a minute until well blended. In a separate bowl, whisk the dry ingredients together then add to the wet mixture and mix until almost completely mixed. It’s ok if some steaks of flour are left. Add the chips and mix together until completely mixed together and no streaks of flour are left.
- Using a small 1 1/2 tablespoon scoop or a spoon, form dough into balls and drop onto a lined or sprayed baking sheet. Bake for 9-10 minutes. Cookies should still look a bit pale and will continue to bake after pulled from the oven. Leave on the sheet for a few minutes then either pull them off with the paper to completely cool or transfer to a wire rack to cool.
- Store uneaten cookies in an airtight container at room temperature or in the fridge.
Notes
- Use a good dense block style vegan butter or sticks. Looser vegan butters in tubs have more water added and a denser style is preferred.
- You can use mini or regular sized chips but I prefer the smaller size since these are smaller cookies.
- I have not tested any other egg replacers so use at your own risk.
- Can these be made gluten free? I would think so by using an all purpose GF baking mix but haven’t tried it.
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