Remember when the virus first hit last year and everything shut down and businesses started giving away stuff, or revealing long-held secret information, in order to lessen the blow of everyone being depressed on lockdown for an indeterminable time period? It was nice and a sweet gesture to help build brand loyalty. One item I came across was the Chocolate Chip Cookie recipe from DoubleTree by Hilton. I still had this recipe open in a window on my phone; 16 months after the fact! Is there anything better than being welcomed to a hotel, after a long day of travel, by getting a free, warm, chocolate chip cookie? Yes, free booze is good, but this is definitely 1b.
Does this recipe translate? Yes, but, these cookies are best served slightly warm. So either don’t cool them completely, as the recipe states, or pop them in the oven or microwave just before serving. Also, I have suggested using a better chip, or perhaps darker chocolate, than the original Nestle semi-sweet chips...and maybe a very light sprinkle of sea salt on top of the cookies prior to baking.
Monday was also ice cream sandwich day, so I smashed 2 cookies around some mint chocolate chip ice cream as well as some salted caramel ice cream...yum!
DoubleTree Signature Chocolate Chip Cookie adapted from Hilton
2 sticks butter, softened
3/4 cup + 1 tbsp sugar
3/4 cup packed brown sugar
2 eggs
1.25 tsp vanilla extract
1/4 tsp freshly squeezed lemon juice
2.25 cups flour
1/2 cup rolled oats
1 tsp baking soda
1 tsp salt
Pinch of cinnamon
2 ⅔ cups Ghirardelli 60% cacao chips
1.75 cups chopped walnuts
Flaky sea salt
Preheat the oven to 300 degrees and place parchment paper on 2 baking sheets.
In the bowl of a stand mixer, fitted with a paddle, combine the butter and sugars and mix at medium speed for 2 minutes.
Lower the speed to stir, and add the eggs, vanilla and lemon juice. Once combined, return the speed to medium and process another 2 minutes.
Lower the speed once more, adding in the flour, oats, baking soda, salt and cinnamon and maintain at a low speed for about a minute.
Clean off the paddle and remove the bowl and stir the chocolate and walnuts in by hand until thoroughly combined.
Using an ice cream scoop portion out 9 cookies per sheet. Press down each cookie dough ball gently with your palm. Lightly sprinkle on some flaky sea salt and bake in the oven for about 20 minutes or so, rotating the sheet trays half way through. The cookies should still be soft in the middle.
Cool the cookies for about 10 minutes on the cookie sheet, remove the parchment paper (with cookies on them) and continue cooling. Line the baking sheets with fresh parchment paper and repeat with the remaining cookie dough.
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Copyright 2021, Brendan McCann, All Rights Reserved.
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