During this time of crisis, many of us turn to comfort, things that are familiar and while traveling is not on the agenda, of most at this time, we long for days when we can visit our fave hotels again and more. To tide their guests over during this time when many are staying home, DoubleTree decided to let the cat out of the bag and share the original and official carefully guarded secret recipe for their DoubleTree by Hilton Chocolate Chip Cookie. These warm decadent chocolate chip cookie treat is one of the warm welcomes provided to guests upon their arrival at DoubleTree hotels worldwide; travelers look forward to receiving one, fresh from the oven, upon their arrival.
The DoubleTree cookies, which has spawned a passionate fan following and a long history with several online copycat recipes over the years, started being offered to guests in 1986. More than 30 million 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. Now you don’t have to follow the copycat recipes or wonder if you put enough because DoubleTree just released the official version to create at home.
“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. We hope families enjoy the fun of baking together during their time at home, and we look forward to welcoming all our guests with a warm DoubleTree cookie when travel resumes.”
Here is the official DoubleTree by Hilton Signature Chocolate Chip Cookie Recipe:
(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 chips chocolate chips
1 3/4 cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
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.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 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 1 hour.
Cook’s note: 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.
You can also check out these cookies from around the world recipe e-book from DoubleTree.
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pronounced: Boh-la-jee, like the Bellagio but w/o the O. SLC Founder and Editor, loves to write about topics at the intersection of career and lifestyle for today's young professional and future leaders.