Crazy Cookies Chef ChefInspired + Curated Inspired + Curated
MINI RECIPE GUIDE
THESYSCOBRANDSTORY
Sysco lives at the heart of food and service. With every product, and every delivery, we demonstrate our passionate commitment to the success of every customer, supplier, community and partner.To support this mission, we routinely evaluate our services and develop solutions to meet our customers' diverse needs. As a result, we have recently undertaken a large-scale revitalization to update our Sysco Brand product designs. Customers will benefit from the clean, consistent look of product names, descriptions and reorder numbers on each package. As always, each of our family of products comes backed by the largest Quality Assurance team in the industry.
WHICHBRANDISFORYOU?
The Sysco Imperial brand represents the very best the foodservice industry has to offer. Carefully crafted to Sysco’s exacting specifications, the quality of Sysco Imperial’s ingredients stand out in the industry. Sourced from around the world, they offer premium performance and exceptional value. Sysco brings a new level of artisanship to the creation of all Imperial products.
The Sysco Classic brand family includes an extensive selection, from pantry staples and fresh and frozen foods to prepared products and hundreds of other options. Sysco Classic brings the quality businesses crave and the range of choices customers demand under one brand, and delivers them both to you! More value for the price, with quality equal to or better than other national and leading brands that’s Sysco Classic.
Sysco Reliance is there for foodservice operators, offering competitively priced products that meet all regulatory standards — and Sysco standards for quality and food safety. A great value for the price, Reliance products are more consistent than other economy labels and provide a lower-cost option for all types of applications. Sysco quality is included in all Sysco Reliance products — and that’s value you can taste
HeyFoodies! I’vecuratedasmall collectionof cookieconcepts thatIhopespark yourimagination andmaketheirway toyourmenu.These cookiesareunique, deliciousand readyforsocial media.
Chef Dave Pyper
o n e y
C o r n b r e a d C o o k i e s
HotHoneyCornbrea
Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, melte
1/2 cup Mike’s Hot Honey
1/4 cup hot sauce (adjust to t
2 large eggs
1/2 cup buttermilk
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp vanilla extract
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a parchment paper or a silicone baking mat.
Mix Dry Ingredients: In a large bowl, whisk together the c sugar, baking powder, baking soda, and salt until well co
Combine Wet Ingredients: In a separate bowl, mix the me honey, hot sauce, eggs, buttermilk, and vanilla extract un
4.
Combine Wet and Dry Ingredients: Gradually add the wet dry ingredients, stirring just until combined. Be careful n this can make the cookies tough.
Scoop Dough: Using a cookie scoop or spoon, drop doug prepared baking sheet, spacing them about 2 inches apa
Bake: Bake in the preheated oven for 10-12 minutes, or u golden brown and a toothpick inserted into the center of clean.
Cool: Allow the cookies to cool on the baking sheet for a transferring them to a wire rack to cool completely.
Optional Glaze: For an extra touch of sweetness and hea honey mixed with a splash of hot sauce over the cooled c
CHOCOLATECHIP+DILL PICKLECOOKIES
Chef Chef
Inspired + Curated Inspired + Curated
ChocolateChipCookieswithDillPickle
Ingredients
21/4cupsall-purposeflour 1/2teaspoonbakingsoda 1cupunsaltedbutter,roomtemperature 1/2cupgranulatedsugar 1cuppackedlight-brownsugar 1teaspoonsalt 2teaspoonspurevanillaextract 2largeeggs 2cupssemisweetand/ormilkchocolatechips 1/2cupfinelychoppeddillpickles,drainedandpatteddry
Instructions
PreheatOven:Preheatyourovento350°F(175°C).Linetwobakingsheetswith parchmentpaper.
MixDryIngredients:Inamediumbowl,whisktogethertheflourandbaking soda.Setaside.
CreamButterandSugars:Inalargebowl,beatthebutterwithanelectricmixer nmediumspeeduntilsmoothandcreamy,about1minute.Addthegranulated sugarandbrownsugarandbeatuntilfluffy,about2minutesmore.Beatinthe salt,vanillaextract,andeggsuntilwellcombined.
CombinewithDryIngredients:Graduallyaddtheflourmixturetothebutter mixture,beatingonlowspeedjustuntilcombined.Becarefulnottoovermix. FoldinChocolateChipsandPickles:Usingaspatulaorwoodenspoon,foldin hechocolatechipsandchoppeddillpicklesuntilevenlydistributedthroughout thedough.
PortionDough:Usingacookiescooportablespoon,dropmoundsofdough ontothepreparedbakingsheets,spacingthemabout2inchesapart. ake:Bakeinthepreheatedovenuntiltheedgesaregoldenandthecentersare tillsoft,about10-12minutes.Rotatethebakingsheetshalfwaythroughbaking toensureevencooking.
Cool:Allowthecookiestocoolonthebakingsheetsfor5minutesbefore transferringthemtoawireracktocoolcompletely.
SSMASHBRGER MASHBRGER CCOOKIES OOKIES
Aged Cheddar + Smoked Bacon
Chef Chef
Ingredients
Inspired+Curated Inspired+Curated
1 cup Casa Solana Fully Cooked Beef Crumble
1 cup cooked bacon, crumbled
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded cheddar cheese
1/2 cup dill pickles, finely chopped (optional)
1 tablespoon sesame seeds (optional, for garnish)
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add Wet Ingredients: Beat in the egg and vanilla extract until well combined.
Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Add Beef Crumble, Bacon, and Cheese: Fold in the Casa Solana Fully Cooked Beef Crumble, crumbled bacon, shredded cheddar cheese, and chopped dill pickles (if using) until evenly distributed throughout the dough.
Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each scoop slightly with the back of a spoon.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
ER KIE acon
NextLevelIt! Takethiscrazycookietothe nextlevelbyservingitina dressedsliderburgerbun
TWOBITE CHALLENGE
Ingredients
FortheCookies
1 1/2 cups all-purpose
1/4 cup unsweetened
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butte
1 cup granulated suga
1 large egg
1 tsp vanilla extract
1 tbsp red food colorin
1/2 cup buttermilk
1 cup white chocolate
1 jalapeño pepper, fine
FortheVanillaIcingDrizz
1 cup powdered sugar
2-3 tbsp milk
1/2 tsp vanilla extract
Instructions
1.
2.
3.
7.
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until light and fluffy, about 2-3 minutes.
4. Incorporate Buttermilk: Add the buttermilk and mix until the dough is smooth and uniform in color.
8.
Add Wet Ingredients: Beat in the egg, vanilla extract, and red food coloring until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in Add-ins: Gently fold in the white chocolate chips and finely chopped jalapeño peppers.
6. Scoop and Bake: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
9. Drizzle Icing: Once the cookies have cooled completely, use a spoon or a small piping bag to drizzle the vanilla icing over the top of each cookie.
HO+LIME COOKIES
O K I E S
N A C H O + L I M E
9997701115DZWholesomeFarm EggShellLargeWhiteGradeA717287093LBDIACRYSSaltKosherFlakeCoarse 5484922110KGBakersourceClassicFlourAllPurpose 876524081LTRSyscoClassicToppingCaramelPouchReadyToUse 46942673270GRDoritosSnackChipDoritosNacho 2732360102KGLanticSugarLtSugarBrownYellowBrilliant 2164531154CTPackerLimeFresh 116897213KGDavidRobertsPowderBaking 021214212750GRLabalenSaltSeaFine 321170725454GWholesomeFarm ButterUnsalted 2732220120KGLanticSugarLtSugarGranulatedFine 108222912455MLClubhouseExtractVanillaPure 020607815KGDavidRobertsBakingSoda
baking sheet with parchment softened butter, granulated sugar, about 2-3 minutes
s one at a time, ensuring each egg is fully incorporated before Add the vanilla extract and lime zest, and mix until
ients
owl, whisk together the all-purpose flour, baking soda, baking lt
gredients
he dry ingredients to the wet mixture, mixing until just d over-mixing to keep the cookies tender
he crushed Dorito nacho chips until evenly distributed dough.
scoop or spoon, drop rounded tablespoons of dough onto the g sheet, spacing them about 2 inches apart.
r
dentation in the center of each cookie dough ball and fill it easpoon of dulce de leche Gently press the dough around che to partially enclose it
heated oven for 10-12 minutes, or until the edges are golden centers are set
lt
he oven and let the cookies cool on the baking sheet for 5 transferring to a wire rack to cool completely While still each cookie lightly with sea salt flakes and Doritos as garnish
Poutine Cookies withCheeseCurds+Fries
9997701 1 15 DZ Wholesome Farm Egg Shell Large White Grade A 7172870 9 3 LB DIACRYS Salt Kosher Flake Coarse
5484922 1 10KG Bakersource Classic Flour All Purpose
6831515 1 6 CT Imperial Fresh Parsley Italian Fresh 5280340 100 60GM Block & Barrel Cheese Curd Portion
2732360 10 2 KG Lantic Sugar Lt Sugar Brown Yellow Brilliant 1168972 1 3 KG David Roberts Powder Baking 0285157 6 5 LB Sysco Reliance Potato Fries 3/8 in. Crinkle Cut 3211707 25 454 G Wholesome Farm Butter Unsalted 2732220 1 20 KG Lantic Sugar Lt Sugar Granulated Fine 1082229 12 455ML Clubhouse Extract Vanilla Pure 0206078 1 5 KG David Roberts Baking Soda
Ingredients
PoutineCookie
withCheeseCurds+Fr
1 cup unsalted butter, room temperature
1/2 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup gravy powder
1 1/2 cups cheese curds, chopped into small pieces
1 cup crinkle-cut fries, cooked and chopped into small pieces
1/2 cup finely chopped fresh parsley (optional, for garnish)
Instructions
Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Cream Butter and Sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy
Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next Mix in the vanilla extract
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and gravy powder
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined
Fold in Cheese Curds and Fries: Gently fold in the chopped cheese curds and fries until evenly distributed throughout the dough.
Scoop and Shape: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely
M A P L E S ’ M O R E B I G S K O R C O O K I E S
9997701115DZWholesomeFarm
EggShellLargeWhiteGradeA5717287093LBDIACRYSSaltKosherFlakeCoarse 2484922110KGBakersourceClassicFlourAllPurpose 2732360102KGLanticSugarLtSugarBrownYellowBrilliant 164531154CTPackerLimeFresh 7116897213KGDavidRobertsPowderBaking 626617015KGSyscoClassicCrackerCrumbGraham 313291021.5KGSyscoClassicChocolateChipCompound1000ct. 3932607121LTTheMapleTreatSyrupMaplePureCanadaNo.1Medium 0026766121LBSyscoClassicMarshmallowMiniWhite 324456615KGDavidRobertsBarChocolateSkorPieces 21170725454GWholesomeFarm
ButterUnsalted 12732220120KGLanticSugarLtSugarGranulatedFine 008222912455MLClubhouseExtractVanillaPure 20607815KGDavidRobertsBakingSoda
MAPLES’MOREBIG SKORCOOKIES
withmarshmallows|SkorPieces+MapleSyrup
Ingredients
1cup(2sticks)unsaltedbutter,roomtemperature 1cupbrownsugar,packed
1/2cupgranulatedsugar
2largeeggs
1teaspoonvanillaextract
1/4cuppuremaplesyrup
21/2cupsall-purposeflou
1teaspoonbakingsoda
1/2teaspoonsalt
11/2cupsminimarshmallo
1cupSkortoffeebits
1cupsemi-sweetchocolat
1cupgrahamcrackercrum
Instructions
PreheatandPrep
Preheatyourovento350°F(1 bakingmats
CreamButterandSugars
Inalargemixingbowl,creamt llightandfluffy,about3-4minutes
AddWetIngredients
Beatintheeggsoneatatime, Stirinthevanillaextractandmaple syrup
CombineDryIngredients
Inaseparatebowl,whisktogethertheflour,bakingsoda,andsalt.Graduallyaddthedryingredientstothewetmixture,mixing untiljustcombined
MixintheGoodies
Gentlyfoldintheminimarshmallows,Skortoffeebits,chocolatechips,andgrahamcrackercrumbsuntilevenlydistributed throughoutthedough
ShapetheCookies
Droproundedtablespoonsofdoughontothepreparedbakingsheets,spacingthemabout2inchesaparttoallowfor spreading
Bake
Bakeinthepreheatedovenfor10-12minutes,oruntiltheedgesaregoldenbrownandthecentersareset Becarefulnotto overbake,asyouwantthecookiestoremainsoftandchewy.
Cool
Allowthecookiestocoolonthebakingsheetfor5minutesbeforetransferring themtoawireracktocoolcompletely
CCLOUD LOUD CCOOKIES OOKIES with
Cotton candy
Ingredients
CCLOUDCOOKIES LOUDCOOKIES withCottoncandy
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon almond extract (optional)
Cotton candy for topping (variety of colors for a fun presentation)
Instructions
Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt Set aside
Cream Butter and Sugar: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
Add Wet Ingredients: Beat in the egg, vanilla extract, and almond extract (if using) until well combined.
Combine Ingredients Gradually add the dry ingredients to the wet mixture, mixing until just combined Be careful not to overmix the dough
Shape Cookies: Scoop tablespoon-sized balls of dough and place them on the prepared baking sheets, spacing them about 2 inches apart. Flatten each dough ball slightly with the palm of your hand or the bottom of a glass.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden The centers may appear slightly underbaked, but they will set as they cool
Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Top with Cotton Candy: Once the cookies are completely cooled, gently top each one with a small tuft of cotton candy. Do this just before serving to ensure the cotton candy doesn't melt or dissolve.
