Keebler Soft Batch Chocolate Chip Cookies
By Todd Wilbur
Keebler joined in a federation with sixteen local and regional bakeries to help form the United Biscuit Company in 1927. This system lasted for twenty-two years, until 1949, when the conglomerate chose to operate under a single name. Keebler was judged to be the most sound and memorable. In 1983 Keebler expanded its distribution to the West Coast, making the conglomerate a national concern.
Today Keebler manufactures more than 200 different products from its 83,000-square-foot facility in Elmhurst, Illinois. Those products, including the chewy Soft Batch cookie, are sold in some 75,000 retail outlets nationwide. Total annual sales for the company are in excess of $1.5 billion, making Keebler the second-largest cookie and cracker manufacturer in the United States, with popular products that have been enjoyed by five generations of Americans.
Source: Top Secret Recipes by Todd Wilbur.
This recipe is available in
- 1 pound (4 sticks) butter, softened
- 2 large eggs
- 2 tablespoons molasses
- 2 teaspoons vanilla extract
- 1/3 cup water
- 1 1/2 cups granulated sugar
- 1 1/2 cup packed light brown sugar
- 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups all-purpose flour
- 1 1/2 twelve-ounce packages semisweet chocolate chips (18 ounces)
- Do This
1. Preheat the oven to 375 F.
2. Cream the butter, eggs, molasses, vanilla, and water in a medium size bowl.
3. In a large bowl, sift together the sugars, baking powder, baking soda, salt, and flour.
4. Combine the moist mixture with the dry mixture. Add the chocolate chips.
5. Shape the dough into 1-inch balls, and place them 1 inch apart on an ungreased cookie sheet.
6. Bake for 8 minutes, or until the cookies are light brown around the edges.
Makes 4 dozen cookies.
I'm Todd Wilbur,
Chronic Food Hacker
For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.