Whole-wheat Chocolate Chip Cookie

Menu Part: 
Cuisine Type: 
About 2,500 2-ounce cookies

Sometimes you just need a sweet treat to finish off a meal. Students at the Cypress-Fairbanks Independent School District, in Houston, have been enjoying the same chocolate chip cookie recipe for decades. “We basically pulled the Toll House recipe and worked some food magic and were able to produce that at a larger production scale,” says Brent Trudeau, production manager/executive chef. Seven years ago, Trudeau made his first healthy cookie change by pulling out about 35% of the fat and replacing it with applesauce. “Now, we’re being pushed to make it a whole-wheat product,” he adds. “Part of our fun this summer has been working with that. The flavor is pretty good and we’re rolling this out this year. We hope the kids won’t be too offended by the semi-healthiness of their cookie.” 


33 lb. margarine
42 lb. granulated sugar
37 lb. brown sugar
2 cups vanilla
23 lb. liquid egg
3 #10 cans applesauce
61 lb. whole-wheat flour
51 lb. flour
1 lb. + 2 oz. baking soda
24 lb. chocolate chips


  1. Cream margarine, sugars and vanilla.
  2. Add eggs, incorporating thoroughly.
  3. Add applesauce.
  4. Mix dry ingredients separately. Add slowly to margarine-sugar mixture.
  5. Add chips, but do not over mix.
  6. Bake for 11 minutes in 350°F oven. 
Source: Cypress-Fairbanks Independent School District, Houston

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources