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Cookies & Brownies

Nice work. You just found copycat recipes for all of your favorite famous foods! Bestselling author and TV host, Todd Wilbur shows you how to easily duplicate the taste of iconic dishes and treats at home for less money than eating out. See if Todd has hacked your favorite cookies & brownies here. New recipes added every week.

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    Score: 5.00. Votes: 2

    While passing these out to each giddy audience member on her 2003 "Favorite Things" show, Oprah gushed, "Isn't that the best macaroon you've ever had?" The recipe for these delicious yet easy-to-clone coconut macaroons was passed down to Cliff Barsevich years ago from his grandmother, and they were served at the events serviced by Cliff and partner Ron Strles' catering business. When customers continued to rave about the cookies, the duo began selling the macaroons by the box in high-end stores such as Neiman Marcus. With a lot of help from The Oprah Winfrey Show, the cookies have become a huge success. Still, at 15 bucks a dozen, it's nice to have a clone that will satisfy your macaroon munchies at a fraction of the cost. It's the closest we'll ever get to a homemade version since Cliff says he's never sharing the recipe. He says when he dies he's taking the secret formula with him.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.67. Votes: 3

    When cloning cookies for the holidays, why not clone the best? Pepperidge Farm's Ginger Man cookies bring a sweet gingery crunch to the seasonal festivities. 

    Click here for more fun, copycat cookies and brownies

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 5.00. Votes: 2

    When Arthur Karp shared his grandmother's favorite chocolate chip cookie recipe with Michael Coles, the business partners knew they had a hit on their hands. They opened their first Great American Cookies store in 1977 in The Perimeter Mall in Atlanta, Georgia. Now with more than 350 stores in the chain, these cookies have quickly become a favorite, just begging to be cloned. The chain bakes the cookies in convection ovens at the low temperature of 280 degrees for around 16 to 17 minutes. But since most of us don't have convection ovens and may have a hard time getting the oven temperature to this odd setting, I have made some adjustments. Just be sure, when you remove the cookies from the oven, that they appear undercooked and only slightly browned around the edges. This will give the cookies the perfect chewy texture when they cool.

    You might also like my recipe for Great American Snickerdoodles

    Source: Even More Top Secret Recipes by Todd Wilbur.

     

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    Score: 4.89. Votes: 9

    Here's a great one for the holidays, or anytime you want, really. It's a mint chocolate brownie with peppermint buttercream frosting on top and creamy chocolate frosting on top of that. And to simplify the cloning process, we start with a common fudge brownie mix. By changing the required ingredients listed on the brownie mix box and modifying some steps, we can improve on the finished product. Rather than oil, use a stick of melted butter in your brownies for a richer, better flavor. And cook the brownies at a slightly lower temperature so that they come out moist and chewy. Since this recipe is for peppermint brownies, add just a bit of peppermint extract to the batter. The peppermint brownies from Starbucks have red and white frosting drizzled lightly across the top. To duplicate this easily you can buy premade red and white colored frostings that come in little cans with tips included.

    Check out my other Starbucks copycat recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.87. Votes: 23

    Cranberries, white chocolate chips, walnuts, and rolled oats get together in this recreation of a cookie that's not only great for the holidays but will also turn the regular days into something special. As with any proper Mrs. Fields cookie clone, these cookies will, at first, seem underdone when they come out of the oven. But when the cookies cool down you will have a couple dozen of the sweet treats with slightly crispy edges and soft, gooey centers.

    Try my very first Top Secret Recipe: Mrs. Fields chocolate chip cookie here.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 5.00. Votes: 7

    You're not in the mood for pumpkin pie, but you want to bake something with pumpkin in it for the holidays. Give this clone of the seasonal Mrs. Fields favorite a shot. You'll use pure canned pumpkin, plus there are pecans in there and chunks of white chocolate that can be chopped up from bars. Pull the cookies out when they're still soft in the middle and just slightly browned around the edges, and you'll produce 2 dozen perfectly baked pumpkin-pumped happy pucks.

    Update 10/12/17: A more accurate measurement for the flour in this recipe is 14 ounces by weight. If you don't have a scale, add another 2 tablespoons to the 2 1/2 cups of flour called for in the recipe. Also, you may get better results if you bake the cookies at 325 degrees for 16 minutes, or until they are just beginning to turn light brown around the bottom edges.

    Check out my other Mrs. Fields copycat recipes here

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.60. Votes: 10

    Rather than trying to beat the competitors—especially if they have an exceptional product—Mrs. Fields Famous Brands throws cash at 'em. With the acquisition of Great American Cookies in 1998 by the company that made chewy mall cookies big business, Mrs. Fields is now peddling her baked wares in more than 90 percent of the premier shopping malls in the United States. That's how you make some serious dough. One of the all-time favorite cookies you can grab at any of the 364 Great American Cookies outlets is the classic snickerdoodle. Rolled in cinnamon and sugar, it's soft and chewy and will seem to be undercooked when you take it out of the oven. When it cools it should be gooey, yet firm in the middle. Just a couple bites should make you wonder: "Got milk?!" 

    Check out my recipe for Great American White Chunk Macadamia cookies here

    Source: Even More Top Secret Recipes by Todd Wilbur.

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    Score: 4.50. Votes: 14

    The easiest recipes often make the best food, and this simple clone reproduces one of my favorites. The cinnamon-and-sugar-topped snickerdoodles from Pepperidge Farm's line of soft cookies taste really good and are a perfect chewy consistency—eating just one an exercise in futility. The steps here are pure Baking 101, but don't wander too far from the kitchen when the cookies go in the oven so that they don't overbake. You want to yank the cookies out of the oven when they are just slightly browned and still soft. After they cool, store the cookies in an airtight container to keep them soft and chewy.

    Source: Top Secret Recipes Unlocked by Todd Wilbur.

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    Score: 4.91. Votes: 11

    I jumped at the chance to get another crack at hacking one of America's most famous chocolate chip cookies when I was faced with the challenge for my show, Top Secret Recipe. After all, this was the very first recipe I cloned over twenty-five years ago, and I've learned many new tricks for replicating the famous foodstuffs since then. Getting the chance to improve on my old secret recipes with new information was a golden opportunity to craft the best Mrs. Fields Chocolate Chip Cookie clone recipe ever revealed. So I hopped on a plane and headed to Salt Lake City to meet with Tim Casey, president and CEO of Mrs. Fields Cookies.

    Tim showed me around the flavoring labs and test kitchens of Mrs. Fields HQ. I watched cookie dough being mixed, noting the oven temperature and length of time the cookies were baked. I was also able to discover one important trick I missed in my first recipe: after the dough was portioned out onto baking sheets, it was frozen. This way, when the cookies were baked, they came out crispy on the edges and soft and gooey in the middle. It made a huge difference!

    The company was understandably vague on the specifics of the proprietary vanilla and chocolate chips they use in the cookies, but I discovered through taste tests that Madagascar vanilla extract and high-quality chocolate chips such as those made by Guittard (or even Ghirardelli) are the way to go.

    Mission accomplished! What follows is my much-improved re-hack of the classic recipe that started it all, and perhaps one of the best chocolate chip cookies to ever come out of your oven. 

    Source: Top Secret Recipes Step-by-Step by Todd Wilbur.

     

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    Score: 4.45. Votes: 11

    At one time Nabisco actually conducted a study to determined that 50 percent of Oreo consumers twist the cookie apart before eating it. I guess this is important information since it concerns the world's top-selling cookie. Historians at Nabisco aren't sure who came up with the idea for this sandwich cookie back in 1912, but they do know that it was introduced along with two other cookie creations that have long since died. The name may have come from the Greek word for mountain, oreo, which would once have made sense because the first test version was hill-shaped. When the Oreo was first sold to the public, it was much larger than today's cookie, but it kept shrinking over the years until Nabisco realized it had become too small and had to enlarge it again to today's current 1 3/4-inch diameter. 

    In 1975, Nabisco figured we couldn't have too much of a good thing, so the company gave us Double Stuf Oreos, with twice the filling. But why stop there? Now you're free to pile as much "stuf" on your cookies as you like.

    Watch this video demo: How to Clone an Oreo Cookie (plus how to make a really BIG Oreo!).

    Source: More Top Secret Recipes by Todd Wilbur. 

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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.

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