COOKIES

Chocolate Chip
and Beyond
 COLLEGE 77%
Recipe yields
COOKIES 6 cookies

COOKIE
of consumers say it is important
that a cookie has “mix ins”

Thick, chewy cookie filled with

Chocolate Chip peanut butter cups and crunchy
and Beyond ramen noodles!

% Ingredients Grams
12.39% Butter 110
15.77% Peanut Butter 140
11.26% Sugar 100
12.39% Light Brown Sugar 110
7.32% Eggs 65
0.56% Vanilla Extract 5
21.96% AP Flour 195
CONSUMERS Today’s cookie cravers love
cookies as an easy-to-go in-
With these consumers in mind,
we introduce Cookies Crazed, a
0.56% Baking Powder 5
0.34% Baking Soda 3
WHO EAT BAKED dulgence and as a way to treat set of decadent, indulgent 0.56% Coarse Kosher Salt 5
themselves. However, too cookie concepts created by
GOODS CRAVE many of the cookies available Barry Callebaut’s innovative,
5.63%
11.26%
Ramen, Coarsley Broken Into Chunks
GHI Peanut Butter Cups
50
100
COOKIES! to consumers today are boring world-class chefs. These 100.00% Total 888
and lack excitement. North delights feature exciting
Nearly 90% of US baked good American consumers want inclusions, decorations and nut
consumers say that they have cookies that are more adven- products from our Barry Instructions:
enjoyed a cookie within the last turous, indulgent, and exciting Callebaut brands. Cookies 01. Sift flour, baking powder, baking soda, and salt together
3 months and 43% of baked with 73% of them agreeing that Crazed offers trending flavor and set aside.
good consumers report eating they want to try new and combinations, unique 02. Cream the butter and peanut butter together.
cookies MULTIPLE TIMES A exciting cookies containing inclusions, & stand out visual 03. Add the sugars until smooth.
WEEK! chocolate experiences. appeal to inspire your new 04. Add the eggs and almond extract.
product development and 05. Add the dry ingredients with the dough hook.
excite your consumers’ cravings! 06. Add the ramen and pb cups.
07. Scoop into 5 oz. (145g) portions onto a parchment-lined
sheet tray.
CHOCOLATE CHIP IS ONLY THE BEGINNING… 08. Sprinkle generously with sugar.
09. Bake at 300F for 15 minutes until the cookies just start to Source: Barry Callebaut Proprietary
Source: Barry Callebaut Proprietary Consumer Research February 2021, golden on the edges. Consumer ResearchFebruary 2021
Barry Callebaut Proprietary Consumer Research Fall 2018
2 3
 BLACK BLA C R A M E L
Recipe yields Recipe yields
24 cookies
K
SALTED C A 16 cookies

FOREST FOO
R E
C S
HTA
M
Rich, decadent cookie
inspired by a chocolate Your favorite beverage
cake classic. re-imagined.

% Ingredients Grams
16.08% Butter 230
% Ingredients Grams
11.89% Dark Brown Sugar 170
17.77% Butter 256
9.79% Granulated Sugar 140
11.80% Dark Brown Sugar 170
7.34% Eggs 105
9.72% Granulated Sugar 140
0.35% Vanilla Bean Paste 5
7.29% Eggs 105
3.15% Espresso, Cooled 45
0.35% Vanilla Bean Paste 5
24.48% Bread Flour 350
24.29% Bread Flour 350
3.50% Bensdorp Royal Dutch Cocoa Powder 50
2.78% Barry Callebaut Raven Cocoa Powder 40
0.35% Fine Sea Salt 5
0.35% Fine Sea Salt 5
0.35% Baking Soda 5
0.35% Baking Soda 5
22.73% GHI Caramel/Caramel Cups 325
15.61% Van Leer Bel Noir 54% 225
Sea Salt Flakes (as needed)
9.72% Dried Tart Cherries 140
Caramel Easymelts (as needed)
100.00% TOTAL 1,441
100.00% TOTAL 1,430

Instructions: So, make your Instructions: So, make your

cookies instagrammable! cookies instagrammable!
01. Sift the four, cocoa powder, salt, and soda together and 01. Sift the four, cocoa powder, salt, and soda together and
set aside. set aside.
02. Cream butter & sugars until fully homogenized.
03. Add the eggs and vanilla. 47%
of consumers are
02. Combine the cooled espresso, eggs, and vanilla and
set aside.
03. Cream butter & sugars until fully homogenized
04. Add the sifted dry ingredients using the dough hook.
05. Add in the chopped Bel Noir 54% dark chocolate & motivated to try a new 04. Add the egg mixture.
dried cherries. cookie by indulgent flavors 05. Add the sifted dry ingredients using the dough hook.
06. Portion out onto parchment-lined sheet tray. 06. Add in the caramel cups.
07. Bake at 310F for about 12 minutes until light brown on 07. Portion out onto parchment-lined sheet tray & sprinkle
top. with sea salt flakes.
Source: Barry Callebaut Proprietary
Source: Barry Callebaut Proprietary Consumer Research February 2021 08. Bake at 290F for about 13 minutes until light brown on top. Consumer Research February 2021
09. Optional: Once cool, drizzle with melted caramel chips.
4 5
 T E
Big chunks of chocolate

WE’RE
Recipe yields
6 cookies
CH O CO L A Recipe yields
17 cookies
appeal to nearly

50%
NUTS! CHUNKY
of cookie consumers

Almond butter, chopped almonds

and chocolate chips are the
48%
of consumers are
What’s better than a chocolate chip
cookie? A chocolate chip cookie with
perfect marriage. interested in trying
3 different types of chocolate!
nut flavors
% Ingredients Grams % Ingredients Grams
13.43% Butter 115 17.23% Butter 256
15.77% American Almond Almond Butter 135 11.44% Granulated Sugar 170
9.93% Sugar 85 11.44% Light Brown Sugar 170
12.27% Light Brown Sugar 105 7.07% Eggs 105
8.18% Eggs 70 0.34% Vanilla Bean Paste 5
0.47% Almond Extract 4 24.90% Bread Flour 370
0.23% Vanilla Bean Paste 2 0.34% Coarse Kosher Salt 5
21.03% AP Flour 180 0.34% Baking Soda 5
0.35% Baking Powder 3 10.09% Barry Callebaut Medium Irregular 150
0.35% Baking Soda 3 Dark Chunk
0.47% Fine Sea Salt 4 8.41% Van Leer Small Irregular 125
5.84% Chopped, Toasted Almonds 50 Milk Chunk
11.68% Van Leer 1M Chocolate Chips 100 8.41% Barry Callebaut Medium Irregular 125
100.00% Total 856 White Chunk
100.00% TOTAL 1,486
So, make your
cookies instagrammable!
Instructions: Instructions:
01. Sift flour, baking powder, baking soda, and salt together 01. Cream butter, sugar, eggs, and vanilla.
and set aside.
02. Sift the dry ingredients and add to the creamed mixture.
02. Cream the butter and nut butter together. using the dough hook.
03. Add the sugars and mix until smooth. 03. Stir in the milk, dark, and white chocolate chunks.
04. Add the eggs, almond extract, and vanilla. 04. Portion into 3-ounce scoops.
05. Add the dry ingredients and mix with the dough hook. 05. Bake at 275F for approximately 14 minutes.
06. Add the almonds & chocolate chips.
07. Scoop into 5-ounce portions onto a parchment-lined sheet tray. Tip: For an even more indulgent version, swap out the chunks
08. Sprinkle generously with sanding sugar. with chocolate easymelts such as Van Leer Tulsa Dark,
Source: Barry Callebaut Proprietary Source: Barry Callebaut Proprietary
09. Bake at 280F for 15 minutes. Consumer Research February 2021 Kenosha Milk and Ultimate White chocolates Consumer Research February 2021

6
7
 MINTEA CANDY Almond, butterscotch, and chocolate
come together to deliver this delicious

COOKIE BAR
candy bar cookie full of layers and
texture.

% Ingredients Grams
Mint chips, chocolate chips, 10.03% Butter 150
& tea make this cookie the 13.38% Light Brown Sugar 200
6.15% Corn Syrup 92
perfect afternoon snack.
4.01% American Almond Almond Butter (#1) 60
0.33% Vanilla Extract 5
% Ingredients Grams 0.20% Coarse Kosher Salt 3
37.58% AP flour, sifted 513
15.72% Oats 235
4.18% American Almond Blanched 57
4.35% American Almond Almond Brittle Crunch 65
Almond Flour
16.72% Barry Callebaut Butterscotch Chips 250
32.97% Butter 450
1.00% Butter 15
8.42% Powdered Sugar 115
10.03% Barry Callebaut Dark Chocolate 150
1.83% Vanilla 25
Chunk (#1)
4.40% Mint Tea 60
4.35% American Almond Almond Brittle Crunch 65
7.33% Barry Callebaut Mint 4M Chips 100
4.35% American Almond Almond Butter (#2) 65
3.30% Barry Callebaut Dark 4M Chips 45
5.35% Barry Callebaut Dark Chocolate Chunk (#2) 80
100.00% Total 1,365
4.01% American Almond Butterscotch 60
Coconut Crunch
100.00% Total 1,495

Instructions: So, make your

01. Steep 3 mint tea bags for at least 5 minutes and measure cookies
Instructions: instagrammable!
So, make
the indicated amount your
of tea from that. 01. In medium saucepan, combine butter, brown sugar, and
cookiesthe
02. Combine instagrammable!
flour and almond flour and set aside. corn syrup. Bring to a boil and add almond butter #1 &
vanilla & salt.
03. Cream the butter and powdered sugar together.
02. Pour the brown sugar mixture over the oats and stir to
04. Add the vanilla extract & mint tea.
combine.
05. Gradually add the flour mixture.
03. Press the oat mixture evenly onto the bottom of an
06. Add the chips ungreased quarter sheet pan. Bake at 300F for 12 minutes
07. Roll into balls. until edges start to golden.
08. Bake at 290 for 18 minutes. 04. Remove from oven and sprinkle with the brittle crunch.
09. Toss with powdered sugar while still warm. 05. Melt the butterscotch chips with the butter and add the
almond butter #2 & pour over the brittle crunch layer.
Tip: For an additional minty flavor, add pulverized mint Recipe yields 06. Melt chocolate #1 and spread over the butterscotch layer. Recipe yields
chips to the powdered sugar used for coating the cookies. 48 cookies 07. Immediately sprinkle chocolate chunks #2 & butterscotch 36 cookies
coconut crunch on top. Cool to set. Cut into desired size.
8 9
 About the Chef

SPECIALTY INCLUSIONS
PRODUCT BRAND BC PRODUCT STOCK PACK FEATURED
DESCRIPTION NUMBER STATUS SIZE ON PAGE

Raven Cocoa Powder Barry Callebaut DCP-10J081-721 MTS 50 LB/BAG 4

Royal Dutch Cocoa Powder Bensdorp 100046-722 MTS 50 LB/BAG 5

American Almond
Almond Brittle Crunch Caramel Easymelts Barry Callebaut IMF-F16A131-01-050 MTS 50 LB/BOX 5

Peanut Butter Cups Gertrude Hawk Ingredients IMP-OS-G205880-E11 MTS 30 LB/BOX 3

Caramel/Caramel Cups Gertrude Hawk Ingredients IMF-OS-G205004-E11 MTS 30 LB/BOX 5

Bel Noir 54% Van Leer CHD-WA-8081101-053 MTS 30 LB/BOX 4

Semi Sweet 1M Chips Van Leer CHD-DR-6002328-015 MTS 22 LB/BOX 6

Medium Irregular Dark Chunk Barry Callebaut CHD-CI-6008006-A45 MTS 30 LB/BOX 7

Barry Callebaut Small Irregular Milk Chunk Van Leer CHM-CI-0001602-016 MTS 30 LB/BOX 7
Mint 4M Chips Medium Irregular White Chunk Barry Callebaut CHW-CI-2010601-016 MTS 30 LB/BOX 7

Mint 4M Chips Barry Callebaut IMF-F15A563-43-050 MTS 50 LB/BOX 8

Semi Sweet 4M Chips Barry Callebaut CHD-DR-6002329-015 MTS 22 LB/BOX 8

Butterscotch 4M Chips Barry Callebaut ILF-DR-8038401-064 MTS 50 LB/BOX 9

Small Dark Chunk Barry Callebaut CHD-CU-6038801-019 MTS 45 LB/BOX 9

American Almond Almond Brittle Crunch American Almond NAN-CR-A095901-B84 MTS 30 LB/BOX 9

Butterscotch Coconut Butterscotch Coconut Crunch American Almond NAO-GR-A098001-B84 MTS 30 LB/BOX 9
Crunch Almond Butter American Almond NPN-AC-A093201-B92 MTS 6 (6.5 LB)/BOX 6, 9

Blanched Almond Flour American Almond NLN-PO-A093501-B80 MTS 25 LB/BOX 8

MARK
SEAMAN Gertrude Hawk Ingredients
Caramel/Caramel Cups

CULINARY APPLICATIONS CHEF

Gertrude Hawk Ingredients True mastery is measured American Almond makes Premium domestic brand
Chef Mark Seaman is a Certified Master Sugar Artist special- is an innovator in the world in lifetimes. From sourcing premium quality nut prod- producing chips, chunks
izing in bakery applications, botanically-correct gum paste of miniature confectionery the finest cacao fruit to ucts including sweetened & couvertures. Supporting
flowers, and wedding cakes. Throughout his career Mark has Gertrude Hawk Ingredients molded inclusions and crafting exquisite cocoa nut pastes, nut butters, Everyday Inspirations.
been recognized numerous times for his craftsmanship. In decorations, adding indul- powders for the most and crunchy nut toppings.
Peanut Butter Cups
2013 he was honored by Dessert Professional Magazine as gence to frozen desserts, deliciously refined uses, We source tree nuts from
one of Top Ten Cake Designers in North America. In his work, bakery and snack applica- Bensdorp is for moments of orchards around the world
Mark focuses on color & texture for visual impact to create a tions. Innovate with Us! pure pleasure. and have unique capabili-
dramatic and lasting impression. ties to roast, blanch, grind
and caramelize.

10 11
 COOKIES

Chocolate Chip
and Beyond

Barry Callebaut North America

600 West Chicago Avenue, Suite 860
Chicago, IL 60654
1-866-443-0460 www.barry-callebaut.com
1-312-496-7300 ©2021 Barry Callebaut