If you have never had the pleasure of staying at a DoubleTree before, let me paint the picture of the famous DoubleTree chocolate chip cookies for you. The DoubleTree chocolate chip cookies are two-ounces each, feature about 20 chocolate chips per cookie and are served warm from the oven. The fact that these cookies are served warm, provides a pretty compelling case to enjoy the cookie before you even hit the elevator to head to your room. The DoubleTree has reported that more than 30 million chocolate chip cookies are consumed every year.
One of my favorite things to do is travel, and obviously, with everything that is going on right now, stay-at-home orders are in place to try and keep everyone safe. I am really missing getting out there and adventuring, visiting new places and just getting out there and exploring. Everyone is hunkered down in their homes, putting their baking skills to the test, and then BAM DoubleTree by Hilton for the first time ever shares the official bake-at-home recipe for the brand’s delicious chocolate chip cookies to bring a little bit of travel comfort and happiness to all our kitchens.
“We know this is an anxious time for everyone,” said Shawn McAteer, senior vice president, and global head, DoubleTree by Hilton. “A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness.”
Let me tell you, McAteer was correct! I was so excited to have the recipe for the DoubleTree Signature Cookie in hand, I knew that I had to make it. This past weekend I headed into my kitchen to whip up a batch of these famous cookies, and let me tell you they did not disappoint. I even went and dropped off some warm cookies to a couple of people including my parents.
DoubleTree Signature Cookie
Makes 26 cookies
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
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2. Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
3. With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
4. Remove bowl from mixer and stir in chocolate chips and walnuts.
5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
6. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
7. Remove from oven and cool on baking sheet for about 1 hour. *I skipped this part and moved them straight to a cooling rack
You can freeze the unbaked cookies, and there’s no need to thaw. 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 center is still soft.
These cookies are ONLY soft when they are warm. I have a friend who worked at The DoubleTree and she confirmed that the cookies are kept warm, and as soon as they are not warm they become hockey pucks. You can put a cookie in the microwave for 15 seconds to warm it up and make it soft again. I personally recommend freezing the dough into individual servings and cooking them as needed. Plus who wouldn’t want hot chocolate chip cookies each night?