• 2-1/2 oz. brown sugar
  • 2-1/2 oz. granulated sugar
  • 2 oz. unsalted butter, softened
  • 2 oz. light corn syrup
  • 1 tsp. vanilla extract
  • 1-1/2 tsp. powdered lecithin
  • 2 oz. vegetable oil
  • 2 oz. water
  • 2 Tbsp. egg replacer
  • 7-1/2 oz. heat-treated all-purpose flour
  • 1/4 tsp. salt
  • 2-1/2 oz. CHIPS AHOY! Cookies, coarsely chopped


Nutritional facts are based on a single serving
Calories 460
Total fat 21g
Saturated fat 7g
Trans fat 0g
Cholesterol 20mg
Sodium 160mg
Carbohydrate 66g
Dietary fiber 1g
Sugars 34g
Protein 5g
Calcium 2%DV
Iron 15%DV


  1. Cream  sugars, butter, corn syrup and vanilla with electric mixer fitted with paddle attachment until well blended. Dissolve lecithin in oil; stir into butter mixture.
  2. Mix  water and egg replacer until blended. Let stand 2 min. Stir into butter mixture. Stir in flour and salt until combined. Gently fold in cookie pieces. Transfer dough to storage container. Cover and refrigerate at least 2 hours or until firm.
  3. For each serving:
  4. Portion  1 scoop (#8) in serving bowl.
  5. TIP:

    Mix into ice cream for a delicious chocolate chip cookie dough ice cream.

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