Treat yourself
“A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness,” says Shawn McAteer, vice president and global head at Double Tree by Hilton. These is a mantra we wholeheartedly agree with.
Well, home bakers can now rejoice, for the first time ever DoubleTree by Hilton is sharing the official recipe for its beloved and delicious chocolate chip cookie.
DoubleTree cookies have a long history and impassioned following of fans, and we totally understand why. More than 30 million of their cookies are consumed every year, and the DoubleTree chocolate chip cookie even became the first food to be baked in orbit during experiments aboard the International Space Station.
These sugary treats are bound to boost your mood and see you through extended period of self-isolation.
DoubleTree Signature Cookie Recipe
- ½ pound butter, softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- A pinch of cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
Method
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about two minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t over mix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about three tablespoons) onto a baking sheet lined with parchment paper about two inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about one hour.
You can freeze the unbaked cookies, and there’s no need to thaw them. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and centre is still soft.
