Original subtitles

- Sometimes crispy, oftentimes chewy,

moist in the center but still crunchy on the outside.

You'll find everything from chocolate to peanut butter

to nuts and even dried fruit inside.

What am I talking about?

One of your favorites and mine, cookies.

Did you know that globally

the cookie industry is worth over 30 billion dollars?

And that's only projected to grow in the coming years.

Americans alone eat over 2 billion cookies a year.

(dramatic music)

But how does the cookie crumble?

I'm going to take you on a tour of all things cookies.

From how cookies were accidentally invented

to how how Fig Newtons got their name.

And why Do-si-dos Girl Scout Cookies,

have two different names depending upon where you live.

Then we'll take a trip

to the surprising birthplace of the fortune cookie.

It's not where you think.

We're also headed to a cookie haven in Minnesota,

where they make cookies

for several of your favorite fast food restaurants.

We've also got exclusive access

to one of the most iconic American cookie factories

to witness the craftsmanship behind their cookie.

We're celebrating everything inside the cookie jar.

This is Modern Marvels cookies.

(gentle music)

(rock music)

I'm going to start right here

with one of my favorite cookies on the planet,

Entenmann's original recipe, chocolate chip cookies.

Now Entenmann's which is now part of Bimbo Bakeries

can trace its roots back to the 19th century

as a baked goods purveyor at of my hometown

of Brooklyn, New York.

They produce over 120 products,

which you'll find in that famous see-through window box

in specially designated aisles at your local grocery.

In 1974, they introduced the chocolate chip cookie

and have become one

of the best selling baked goods companies ever since.

They're letting me behind the curtain

to witness the secret ingredients

of the magic making process

and to see what goes into making

Entenmann's chocolate chip cookies so perfect.

Today, I'm going to meet with Ms. Kathleen Robbins,

who's been with Entenmann's for over 30 years.

So if anybody is going to know

how Entenmann's works their magic, it's Kathleen.

She's taking us on a VIP all access tour

of Entenmann's 132,000 square foot facility

which is about two times as big as the white house.

We'll also stop by the Entenmann's test kitchens

where we'll get a sneak peak

at some new recipes in the works.

Wow.

Somewhere under here is Adam Richmond.

(gentle music)

- [Adam] Amazing.

We're in this sprawling factory

and it smells like a small bakery in the neighborhood.

(cinematic music)

- [Kathleen] So we're going to start upfront.

And as a matter of fact it looks like

the first stage of mixing.

Alex is here mixing the cookie dough.

- [Adam] Nice to meet you. - Nice to meet you too.

Thank you so much for letting me intrude on your work.

- [Adam] Like any batch of cookies,

the first step is to mix your ingredients,

but in this case it's on a bit of a larger scale.

The bulk delivery of sugar oils and flour

are stored in the giant silos outside of the factory.

Alex is the man in charge

of weighing the precise bulk measurements

of sugar, butter and eggs into the mixture.

Next, he adds something I can't identify,

Entenmann's super secret special sauce.

- So the liquids that go see here on this stage,

I can't discuss, 'cause it's...

- Okay, we gotta protect the trade craft.

I respect the game.

Fair enough.

In the 1980s, Entenmann's hired a flavorist

to come up with this balanced mixture of liquids

to enhance all the different ingredients

in the chocolate chip cookies.

Even though I can't tell you for sure what's in the mix,

I can tell you that I definitely smell vanilla

and maybe a hint of brown sugar.

This smells so good I just kinda want to put my head in it.

As Alex opens the mixer,

I notice something I admit I didn't expect to see.

A sort of smoke.

So does it chill it?

- [Kathleen] Yes.

- [Alex] CO2, will keep it cool.

- CO2.

That's the smoke that comes off.

And so the advantage of keeping it cold is for freshness?

- So that the chips don't melt.

- They thought of everything.

Where are those all important chocolate chips?

- [Adam] Oh, wait a second.

Did you fill a kiddie pool for me?

I'm just going to dive in.

These are the little drops of magic

that make chocolate chip cookies

the most beloved cookie in America.

Okay so how do we just dump them?

- [Alex] Yup.

- [Adam] Oh, the smell.

It smells like Christmas.

All those wonderful holiday smells.

Amazingly, this 1200 pounds of dough

will be fully baked in under 30 minutes.

I can't wait to see how they do that.

Oh, I can't even look.

They're hurting me.

All right Alex, what do we do next?

- Come over here.

Press this two and the dough will come out.

- Can we do it like the nuclear silo?

Like you turn your key when I turn my key.

Ready? - [Alex] Ready.

- [Adam] One, two.

Holly hell that scared the heck out of me.

Did you see those things?

And just when I think my day can't get any cooler,

Kathleen says my favorite six words.

- [Kathleen] Do you want to try it?

- [Adam] Can I?

- [Kathleen] Yes.

- [Adam] I thought I wasn't allowed to

eat on the factory floor, for real?

- You're not but this is a special occasion.

- [Adam] I'll step away.

This is not something typically done.

They're doing it's special for me and I love it.

So good.

It is so good.

Oh, is that good.

Between the vanilla, the chocolate and the butter,

the balance of the recipe is just so sound.

I still can't get over it.

We made this with modern technology, high science,

profound amounts of precision

and one bite and it's back of the kitchen with my mom.

- [Kathleen] Yeah.

- [Adam] So 1200 pounds of mix makes how many cookies?

- 50,000 cookies.

- 50,000?

- It will take a much bigger glass of milk than I brought.

- [Adam] Entenmann's chocolate chip cookie

is the company's best selling cookie.

And since its debut in 1974,

161 million boxes have been sold.

161 million boxes weigh the same as four Brooklyn bridges.

Those kind of huge numbers can only be produced

because of the modern tech of the 21st century.

But now, let's go a little further back in time,

way back when the magical cookie was just the after effect

of another basic kitchen task.

- You can date cookies themselves

back to seventh century Persia.

- Back then, the actual temperature of an oven

was impossible to measure.

And oven thermostats weren't even introduced

until towards the end of world war II.

So when seventh century Persians would bake cakes,

they would test a small amount of batter

to test the oven temperature.

Culinary historian say these test cakes

were the very first cookies.

As people migrated throughout Europe,

cookies moved with them.

- There's something a femoral about a cookie

that gives you just pure joy.

The fact that you can actually grab a cookie

with your hands.

So you don't need utensils.

There's also so much creativity

in what you can put into a cookie.

They're magical.

- The following centuries led to an increased demand

for cookies.

And in the 19th century new kinds of cookies were introduced

including commercially made ones like vanilla wafers,

animal crackers, and a surprisingly square cookie,

the Fig Newton.

- The Fig Newton was introduced as a brand in 1891.

And it really at the time played off this big move

for healthy foods.

The idea of Figs being full of fiber,

the grains being full of nutrients and minerals,

it was really pitched as something that

was really better for you than like a sweet delicious snack.

- By the way, Newton is not after sir Isaac Newton,

which I always thought was the case.

It's named after Newton, Massachusetts,

which is pretty close to where the factory was.

- [Adam] Later in 1898, the cookie craze took off

on a national scale.

When several American bakeries merged

to form the national biscuit company.

The company that would later become Nabisco.

The cookie geniuses

that would eventually introduce cookie favorites

like Oreos, Teddy Grahams, and Mallowmars.

- It just shows you our passion for doing something

no one's ever done before.

And that spirit of American innovation can be found

in that little disc of sugar and fat.

- Here at Entenmann's, 1200 pounds of cookie dough,

have been emptied from the mixer

and are now in a giant metal trough.

Whoa.

But this dough can only turn into cookies,

if it safely makes it over the threshold

and into the cookie depositor.

Release the Kraken.

- [Kathleen] There you go.

Just see the dough flowing out.

- Oh yeah.

Would you look at that.

And with that swift pull of a lever

and with a little help from gravity,

I freed the fresh cookie dough,

allowing it to flow down a series of rollers

that flatten the dough

to the perfect thickness to be wire cut.

The wire cutting machine is equipped with 18 nozzles

that each extrude enough dough

to measure 10 grams per cookie.

These 18 nozzles will stroke more than 3000 times

before it's done measuring out all

of the 1,200 pounds of cookie dough.

Oh wow.

What's going on here?

- When you bake at home, you're baking on cookie sheets.

- Yes.

- So this is one huge cookie sheet going through the oven.

This exactly where the oven starts.

- It's amazing.

What's he doing?

- He's actually weighing the cookies.

- Where do you weigh?

Is there like a scale here?

- There over here.

- Can I go check it out.

- Absolutely.

- Thank you. - [Kathleen] Let's go.

- [Adam] While these little dough balls

are transported into the oven by conveyor belt,

there is one more important checkpoint

that can't be done by machine.

This task needs specially skilled human beings like John

who must periodically snag exactly 10 balls of cookie dough

from the center and all from the same row

without disrupting any of the other dough balls.

Let's see this.

All right, let me see the master at work.

John weighs them looking for an overall weight

of 100 to 111 grams.

- [John] You're trying to see,

you're going to have variation between each cookie.

It's never going to be exactly the same.

- [Adam] Right.

- [John] So if you take a group of them,

you'll get the average weight of them.

- [Adam] So now what do we do?

We have this 110 gram ball of dough.

Does it go back in the hopper?

- Yes.

- [Adam] And like, are you just like super good at basketball

and you just straight Kobe?

- Yup.

- [Adam] Why am I ever going to go home?

Can I try?

Can I give it a shot?

- [John] Absolutely. - Okay.

Well, it's a little nerve wracking.

If you get too close to the end.

Whew.

Boom.

Oh, man.

Cash!

Count it!

So this is the most fun place on earth.

As we discover the fun

have you ever wondered what birthed these amazing,

most popular cookies in America?

Or what inspired the dynamic duo

of chocolate chips and cookies

that evolved into some of our favorites,

like Chewy and original Chips Ahoy,

or Tate's crispy chocolate chip cookies,

or even Mrs. Fields.

Would you believe me if I told you this cookie

was discovered by accident?

- The story of how chocolate chip cookies were invented

is a mix of history and myth.

Here's what we do know.

Ruth Wakefield invented chocolate chip cookies

in the 1930s.

Wakefield owned a popular restaurant in Massachusetts

called Toll House.

- [Adam] Well, that name sounds familiar.

Back then, it was just the Toll House inn,

and one day Wakefield decided to whip up a batch

of her butter drop cookie.

- How exactly did Wakefield

invent the chocolate chip cookie?

There are a lot of stories.

The most popular one is probably that one day she realized

that she was out of Baker's chocolate.

Instead of running to the store

or dumping the batch and the trash,

she decided to chop up a bar of semi-sweet chocolate.

- [Adam] But it wasn't just any chocolate it was Nestle's.

Wakefield drop the chopped up Nestle bar

into the brown sugar dough, expecting the chocolate to melt

and dispersed throughout the cookie

during the baking process.

Instead, the chocolate pieces melted

while retaining their form,

becoming pockets of gooey chocolate.

- And what came out

- [Adam] But it wasn't until three years

after this happy accident

that Nestle's started selling

their now famous chocolate morsels in 1940.

- Not too thick, not too thin cookie.

The outsides are crisp and crunchy

and there's like some toasty notes and caramelization,

a few bits of chocolate here and there.

In the middle it's nice and soft and gooey and melty.

I need a glass of milk now.

- [Adam] To this day,

is printed on the back of Nestle Toll House's,

bags of chocolate chips.

I love a good happy accident.

And thinking about Ruth Wakefield,

messing around with some new ideas

gives me an idea of my own.

What I was thinking is, if I take some cookie dough, right?

And then I was thinking to take

and then wrap it in the cookie dough

and then dip it,

'cause you guys have those amazing donuts and cookies

that have the chocolate.

And let it sit in the fridge.

Let's see if we just made a next level treat.

We're just going to hang out with the cookie dough

until they're ready.

All right, let's see if this guy has had a chance to set up

and look at these.

Sometimes the noodle works.

I have one pretty one, and I will not give someone

who has been gracious to host something sub-par.

So let me give you this - [Kathleen] Oh, excellent.

pretty one and let me know what you think.

- Wow. This is awesome.

Really, really good. - Right, it is so good!

- [Adam] I just think like the crunchy hard shell,

the soft pillowy cookie dough

and then like that lush strawberries.

- [Kathleen] It's like three different textures.

- They say good ingredient makes you feel product,

never more true than in this.

Marvelous.

I wish you could all try this delicious creation

for yourselves,

but since Entenmann's doesn't sell cookie dough

I thought I'd let you in on some secrets of a company

that sells a lot of cookies dough.

(gentle music)

While Otis Spunkmeyer produces their own brand of cookies,

they also make frozen cookie dough pucks

for a closely guarded list

of the country's leading fast food chains.

Serving Otis cookies at upwards

of 54,000 restaurant locations across the States.

Even the U.S. Army gets their cookies from Otis.

Mark Reisinger, is the bakery director who leads the team here

at Otis's Chaska, Minnesota facility.

- We oversee operations

of about 100,000 square foot building

and we have three production lines.

This isn't your bag of chocolate chip cookies

or your little two pound bag of flour.

When flour comes into my facility

it's coming in in 50,000 pound truck loads.

- Today Mark's team is making frozen cookie dough pucks,

specifically their chocolate chunk cookie.

Larger chain restaurants don't make their own cookie dough.

So they contract companies like Otis to do the groundwork,

freezing the dough to lock in the freshness

so that restaurants can bake cookies fresh

at their individual locations.

- So it's just like a recipe you would make at home.

It's just instead of making a bowl of cookies

I'm making it in 3000 pound quantity.

- [Adam] And to make 3000 pounds of cookie dough,

Mark's team uses giant scales and weighs out ingredients,

like nearly 50 pounds of molasses and vanilla,

450 pounds of butter, 200 pounds of liquid eggs

and 600 pounds of chocolate chunks.

Now that all the hundreds of pounds of ingredients

have been added to the massive mechanical mixer.

It's time to start portioning out the dough.

- It moves down the line and it gets sheeted out,

down through one kind of consistent layer

so that the next machine which is the wire cut machine,

it can handle it and it gets a consistent weight.

And that is how we control the weight of that cookie

so I can get that exact weight

that they would like every time.

- Now that Jose has checked the weights

and made sure it meets customer specifications,

the cookies dough pucks will march down the line

and they will go into the freezer.

- [Adam] From here, the fresh cookie dough is frozen

at a temperature of negative 30 degrees.

- [Mark] The frozen cookie pucks are coming out the discharge

and they go up a series of conveyors to a scaling system.

At the scaling system there's multiple heads on it.

And the computer system knows

this head and this head in this head

have exactly 27 pucks into them,

which is what the customer requests.

- [Adam] They're packaged frozen

in order to retain their consistency,

and so the restaurants can bake them fresh

to serve to their customers.

- As the product's being packed,

we actually take a sample off the line.

So they're going to grab a bag

that could have gone to a customer,

and they're going to take it

to what we call our quality lab.

- [Adam] Since each of Otis's customers

ordered different cookies

with different specs,

Otis customizes every detail for their clients needs.

And to consistently deliver on these promises,

Otis leaves no detail unchecked.

- And they're going to bake it off in the exact same oven

that the customer would use

for the exact same amount of time.

Once the cookies are pulled out of the oven,

we track all of the specifications to make sure

that it is within the customer range

so about we're giving them the same quality cookie

every batch we make.

- We taste every batch that we bake

to make sure it's all good to go.

- [Producer] Do you get to taste them?

- Yes, we do.

- [Producer] Oh you do? - Yeah.

We do then we spit it out.

- [Producer] Oh you spit it out, why?

I'd be like this.

- [Adam] 25,000 cookie pucks will be made today

and shipped to restaurants across the country.

And that's just to one restaurant chain.

This week Otis Spunkmeyer will be switching up the formulas

to make a number of frozen cookie dough varieties

to ship to other retailers across the States.

But while Otis Spunkmeyer makes several cookie varieties

there's one iconic kind they don't make.

It's a sandwich cookie that's wonder filled

with a slew of imaginative flavors inside.

How could we ever celebrate cookies

without the one,

the only,

Oreo.

- One of the things I have to say about Oreos

that I really enjoy

is that they're really good at producing wild flavors.

Sometimes you have to go to different countries

to actually find these.

So I happened to be in Bangkok

where I discovered tiramisu flavored Oreos

and nothing can go back ever since.

- [Adam] Yet surprisingly,

they're not the original cookie sandwich.

Four years before Oreos were introduced in 1912,

there was already a sandwich cookie called Hydrox,

which debuted in 1908.

But even though Oreo

is the number one selling cookie on the planet to date,

it took nearly four decades before Oreo sales

overtook the Hydrox cookie in the mid 1950s.

The Oreo verse Hydrox rivalry continues to this day,

but no matter which your favorite is,

it's time to adore the marvelous creation

we've been crafting today,

the Entenmann's soft baked chocolate chip cookie.

If there's a prettier site, I do not know it.

How do you guys resist the urge to just like.

- Where will you say the perfect place is to try the cookie

in your opinion, John?

- [Kathleen] I would have to agree with that.

You want somewhere they're fresh out of the oven

with that crispyness and the chewyness inside.

- Where are the coolers?

(laughter)

- Let's escape to a place

with a different vibe to take a look

at an iconic cookie that has an inedible surprise inside.

And often these cookies make us think of a far off land,

but in actuality,

this cookie was born right here in America.

(upbeat music) (garage door clanking)

The fortune cookie is the expected dessert

at most Chinese restaurants,

but the origins of these treats with messages inside

aren't Chinese at all.

That's right.

Fortune cookies first appeared on the scene

in California in the early 1900s.

And the family run Oakland Fortune Cookie factory,

has been using their original 1950s equipment

to produce this classic American treat.

- My name's Alicia.

I run the Oakland Fortune Cookie factory.

Currently I am the fourth generation

to help run the factory.

- [Adam] The company was originally founded in 1957

by Alvin Wong.

When the factory first opened

they were using some of the newest modern technology

and the factory is still using the same machines today.

- We've had them since the first day

the factory's been open.

It's definitely a piece of history

and this thing has lasted us for 64 years now.

- [Adam] And after almost six and a half decades,

the foundations of fortune cookie making have not changed.

- This is the first thing we do every morning.

We start by mixing flour, sugar,

oil, and water into this machine.

My mother is the one who makes the recipe.

Now she's the only one who is skilled enough

to make the cookies come out

with the right crunch and consistency.

So she'll add more or less water

or more flour or more sugar, depending on the humidity,

the temperature.

That changes on a day to day basis.

She can detect those little differences

and adjust accordingly.

- [Adam] Once Alicia's mom is able to get the batter

to its perfect consistency, it's transported

and poured into the fortune cookie processing machine.

The batter travels down a pump

that drips it onto individual hot plates.

- [Alicia] As it goes inside the flames,

it's going to cook the cookies for about three minutes.

And when it comes out, it's going to pop open

and the cookies are going to be ready to take off.

- [Adam] The merry-go-round of hot plates,

cranks out 5,000 cookies a day.

But of course it isn't a fortune cookie

without the signature fortune inside.

- [Alicia] Every factory has their own source.

Some of the previous factories employed teachers

and freelance writers to write fortunes for them.

- In fact, fortune cookie writer is still a job to this day,

but for Oakland Fortune Cookie factory

the messages inside aren't outsourced.

We try to come up with our own fortunes.

We collect fortunes from stories, from news,

from online articles

and have those made and cut into little fortune pieces.

The fortune's actually inserted

right as the cookie is folded.

As these cookies come off the press, the cookies

for the first few seconds is so very pliable and soft.

So she has one chance to quickly take a fortune,

put it into cookie, folded up like a taco

and then bend it in half

and let it harden into a fortune cookie shape.

- [Adam] For most fortune cookie factories,

this process has been mechanized

eliminating the unique skills and expertise

that are on display here.

- This process is almost a lost art,

because even if you know how to fold it,

it's still incredibly difficult to do it

at a very high speed and with the right precision.

Miss Ye here for about 500 fortune cookies an hour

on her own.

- [Adam] That's not the only thing done differently here.

In 2014, the Oakland Fortune Cookie factory,

introduced beautifully designed,

hand dipped and decorated fortune cookies

that are custom made

and can feature whatever fortune you want.

- Every cookie we now make has a story

or serve a specific purpose.

We want to challenge what people think a fortune cookie

can look like and tastes like.

- [Adam] Back to Albany.

Deep inside the Entenmann's facility,

my first moment of truth is approaching.

This is where Kathleen says,

Entenmann's soft baked chocolate chip cookies

are at their best.

So this is the first section of the cooling tunnel,

before they get to the secondary cooler.

So that they're cool enough to pack.

- The cookies must spend about 45 minutes here

before moving on to be boxed

in that iconic see-through window box we all know and love.

If not cooled properly,

the cookies will lose their shape and moisture

and they can break apart.

No one gets to eat them before this cooling process.

Well, except for me.

So this is the best place to taste them?

- Right here.

- This is exact spot.

- So this is your place.

My lady, would you mind doing the honors.

- [Kathleen] Yes I will.

- [Adam] This is an epic day.

Yes.

A cookie from the cookie oasis.

Not too hot, not too crispy.

Mmm.

It's like fudge inside.

But when you take a tray of brownies out of the oven

and it's still chewy, but it's almost like a caramel.

Oh.

Sadly, I'll have to say goodbye to these delights

as they make their way to be packaged

in the iconic Entenmann's window box,

which is where Kathleen is taking us now.

But as we make our way over,

I'm reminded of another cookie with an equally famous box.

- The stories of cookies in America, wouldn't be complete

without the Girl Scouts.

- Girl Scout cookies,

represent a nostalgia that make people so happy.

Girl Scout season is once a year.

I have never seen people get so excited over a cookie.

- Between January and April, every single year

the girl scouts sell 200 million boxes of cookies,

which is half a box for every person living in America.

- [Adam] But what most people don't know

is the Girl Scouts have two different baking companies

to turn out their annual cookies.

For example, if you live in Dallas

you'll get Do-si-dos by Little Brownie Bakers.

But if you go about 30 miles West to Fortworth,

ABC bakers are making the same cookie

but calling them Peanut Butter Sandwiches.

If you're from Rhode Island,

you have Caramel De-Lites.

Whereas if you're from Youngstown, Ohio,

you probably call them Samoas.

Thin Mints are the only variety

with the same name across both bakers.

- It's interesting.

for these young women,

comradery and collaboration.

And today in America

the girl scout cookie business is an $800 million business.

- [Adam] And back at Entenmann's,

these other national favorites are ready to be boxed.

The iconic see-through window

was introduced by William Entenmann Junior's wife and sons

in 1959.

Up until this point,

baked goods came in white paper boxes tied with strings.

So no one knew what they were getting inside.

But the Entenmann's family were pioneers.

Believing people were more inclined to buy

what they could see.

And boy they won over a lot of customers,

myself included with that marketing angle.

- So we're famous for that window, that's Entenmann's.

- This is like where bill becomes a law

and this machine makes how many boxes?

- 50 boxes a minute.

- At 50 boxes a minute, that's 3000 boxes in an hour.

And for a regular eight hour work day

and a five day work week

that's 120,000 little boxed windows.

- [Kathleen] So this machine is called a click lock.

And as you can see, it goes click and it gets locked.

- I love that.

And it folds it and assembles it all right here?

- [Kathleen] Yep. - [Adam] I love that.

So it goes from one of these to one of those

and then where are the cookies?

- So the cookies are going to be measured into the scale.

- Oh my gosh.

I didn't even notice this whole conveyor belt.

High above the click lock machine

is a long and winding conveyor belt transporting cookies

from the cooling area to the boxing area.

Next, the cookies travel to a scale

that divvies them up by weight per box.

Each box must weigh around 340 grams,

which is about 32 cookies per box.

Sometimes to meet weight requirements,

some lucky shoppers might find themselves with 33 cookies.

And I hope for that every day.

Once the scale units reach the weight requirement,

it drops the roughly 32 cookies into a little carriage

which then drops the cookies into the boxes.

Oh my good, this is really like Willy Wonka.

Can we see the final stage?

- [Kathleen] Yes.

- All right, let's do it.

- [Adam] Before Entenmann's soft bake chocolate chip cookies

can be sent to the grocery store for you to pick up

the boxes will be sealed by this box closing machine.

It places glue on the box, closes the flap to seal the box,

marks it with the price and the date codes.

Each box goes through one final weight check

to make sure you're getting all 32

or maybe 33 cookies in each box.

Then, a metal detector to ensure food safety.

It's like an airport.

These cookies have to go through a metal detector.

And finally, at the end of the line

the boxes are packed by hand and ready to be shipped.

There's been a machine for everything,

but a little bit at the very last step

before it reaches customers it's done by people.

It's like from our hands to your table.

(upbeat music)

- [Adam] With that many machines

how does Entenmann's maintain the high standard of quality

for which they're known?

Well, that is a concern of this very department,

quality control and this lovely lady to my left,

Susan, thank you for having us.

Can you explain how you do quality control

on stuff like cookies and baked goods?

- Absolutely.

First of all, we're going to weigh it.

We have weight standards that we have to meet.

- [Adam] Okay. - So it comes out to 342.

Our label weight is 340.

We're good to go.

- [Adam] So what are we doing next?

- We're going to look for the,

what the grain looks like on the inside of this cookie.

See, it looks a little doughy.

- [Adam] Yeah. - We call that the bone.

Moist layer of dough right there.

And this cookie has good bone.

- Who knew that cookies have bones?

So that's sort of how you can tell if it's been over baked

or under baked

- [Susan] Yes. or something like that.

Is that an industry standard term

or an Entenmann's standard term?

- Entenmann's.

- Aside from weight and hunting for bones,

there are so many quality control checks

Susan will go through.

Like laying them out as though she were playing Backgammon

just to check the color

and checking the size against a chart

to make sure they're not too small.

But what's next is what I think makes Susan's job

a dream job.

- One last test.

We get to eat them now.

- Oh yes.

Quality control is my favorite.

Mmm, good bones.

- Great cookie.

- It evokes home-baked without question.

So before I let you go, I'm just so,

'cause this just looks like a lab.

This is sort of like cookie CSI.

I'm looking over here and I see like little things

that are for like food evaluation use,

little crumbles and stuff.

What is all this stuff?

- Inclusions.

They're just little bits

A chocolate chip is an inclusion.

- Well okay, maple.

So is this maple something that is currently being worked on

or that they're trying to include?

- I cannot say that.

- I thought I had a cool job.

I was very wrong.

- Would you like to taste it?

- [Adam] Can I?

- [Susan] Yeah.

- Mmm.

- Oh it's like little crumbly bits of

French toast and happiness.

Oh, is that good and super maplely.

All right maple lovers, keep an eye out

because these little granules of joy

are coming your away.

So what happens with the rest of these?

- They go in the garbage.

- Oh the hell they do,

may I take two more?

- [Susan] Please.

Oh cookies.

We eat more than 2 billion of them per year.

And that is just as Americans.

Globally, the cookies industry is worth over $30 billion

and it is no wonder cookies are made with so much love

and magic by machines and humans like the great ones we met

at Otis Spunkmeyer, at the Oakland Fortune Cookie factory,

and right here at Entenmann's.

Some cookies were inspired by experiments,

others stumbled upon by accident.

Some cookies take us too far off lands

or keep us cozy right here at home

but one thing is for sure,

cookies

are marvelous.