Hilton DoubleTree releases recipe for iconic chocolate chip cookies to help home bakers beat coronavirus blues
BakeryandSnacks does not typically publish recipes, but we do report on trends.
For the first time ever, DoubleTree by Hilton is sharing its official recipe for the brand’s iconic chocolate chip cookie, ramping up the at-home baking trend and giving bakers a deserved respite from the pressures of the current crisis.
The chocolate chip cookies have their own fan following and a long history. Guests of the DoubleTree hotels worldwide are presented with a cookie – still warm from the oven – upon their arrival, with more than 30 million of the cookies being consumed annually.
The cookie also recently dominated headlines by becoming the first food to be baked in orbit during experiments aboard the International Space Station (ISS).
“We know this is an anxious time for everyone,” said Shawn McAteer, senior VP 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.”
DoubleTree Chocolate Chip Cookie
Makes 26 cookies
½ pound (227g) butter, softened
¾ cup (150g) + 1 tablespoon (15ml) granulated sugar
¾ cup (128g) packed light brown sugar
2 large eggs
1¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2¼ cups (315g) flour
½ cup (70g) rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch of cinnamon
2 ⅔ cups (370g) Nestle Tollhouse semi-sweet chips chocolate chips
1¾ cups (240g) chopped walnuts
Preheat the oven to 300°F (148°C).
Cream the butter, sugar and brown sugar using a mixer on medium speed for about two minutes.
Add eggs, vanilla and lemon juice, blending on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down the bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon. Blending for about 45 seconds and don't overmix.
Stir in the chocolate chips and walnuts by hand.
Portion the dough with an ice cream scoop (about three tablespoons) onto a baking sheet lined with parchment paper, about two inches (5cm) apart.
Place in the oven and bake for 20 to 23 minutes, or until the edges are golden brown and centre is still soft.
Remove from oven and cool on baking sheet for about one hour.
Cook’s note: You can freeze the unbaked cookies. Bake from frozen, following the instructions above.