Whole-wheat Chocolate Chip Cookie
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
- Cream margarine, sugars and vanilla.
- Add eggs, incorporating thoroughly.
- Add applesauce.
- Mix dry ingredients separately. Add slowly to margarine-sugar mixture.
- Add chips, but do not over mix.
- Bake for 11 minutes in 350°F oven.