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Nabisco SnackWells Chocolate Chip Cookies

By Todd Wilbur


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Nabisco debuted its first six SnackWell's line of productions in 1992 to rave reviews and more than impressive sales. The company was having a hard time keeping up with the extraordinary demand, and customers would find empty shelves in the supermarkets where SnackWell's cookies were once stocked. A series of commercials addressed the supply problem with the shelf-stocking "Cookie Man" attacked by ravenous women in search of the popular products. The announcer told everyone not to worry—the products would soon be on their way.

Today, supply has caught up with demand, and stores are able to keep plenty of these products in stock, including the bite-size chocolate chip cookies, which can be cloned with this recipe. The cookies are easily made so small by rolling the dough into long logs, which you then chill, slice, and bake.

Nutrition facts
Serving size–13 cookies
Total servings–11
Calories per serving–105 
Fat per serving–3.3g

Source: Top Secret Recipes Lite by Todd Wilbur.

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  • 1 egg white
  • 1/4 cup granulated sugar
  • 1 tablespoon light brown sugar
  • 1 tablespoon corn syrup
  • 1 tablespoon shortening
  • 1 1/2 tablespoons egg substitute
  • 3/4 cup all-purpose flour
  • 1/4 teaspoon plus a pinch of salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup mini chocolate chips
  • Do This
    • Restaurant/Brand
      Nabisco
    • Instructions

      1. Preheat the oven to 325 degrees F.

      2. Beat the egg white until thick.

      3. Add the granulated sugar to the egg white and continue beating until the mixture forms soft peaks.

      4. While beating, add the brown sugar, corn syrup, shortening, and egg substitute.

      5. In a separate bowl, combine the flour, salt, baking soda, and baking powder.

      6. Combine the dry mixture with the wet and mix well. Add the chocolate chips and incorporate them into the dough.

      7. Divide the dough in half, then roll each portion into a long, thin log about the same diameter as a nickel and wrap each in plastic wrap. Put the dough into the refrigerator and chill it for a couple hours (you may also use the freezer for roughly half the time if you're in a hurry).

      8. When the dough has thoroughly chilled, remove each log of dough from the plastic wrap and cut it into 1/4-inch-thick slices. Place the slices on a cookie sheet coated lightly with nonstick spray about 1/2-inch apart, and bake for 10 to 12 minutes or until the cookies are just beginning to turn light brown.

      Makes 12 dozen bite-size cookies.

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