All language subtitles for Modern.Marvels.S21E01.Food.Cookies.1080p.WEB-DL.DDP2.0.H264-BTN_track3_[eng]

- 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.