DoubleTree Hotel Chocolate Chip Cookies

 

These cookies were first made famous when every DoubleTree by Hilton hotel guest will be greeted by a warm chocolate chip cookie upon arrival. I always think of college and Baltimore when I think of that cookie! 

But you know it’s truly iconic when these cookies became the first cookies baked in space in Jan 2020🚀. Fun fact – the average DoubleTree chocolate chip cookie bakes in a convection oven for 16-18 minutes at 300 degrees Fahrenheit on Earth, but on the International Space Station (ISS), the best cookies were baked for 120 minutes at 300 degrees Fahrenheit (and left cooling outside of the oven for 25 minutes afterwards) and 130 minutes at 325 degrees Fahrenheit (and left cooling outside of the oven for 10 minutes afterwards). Soo cool.

These are only baked on Earth, but worth an experimentation as well. Hilton shared the official recipe when COVID started, to let home bakers can create the nostalgia of these warm and comforting cookies. They turned out pretty good, and really enjoyed the texture from the chopped walnuts and oats! I regretfully cut the white sugar from 3/4 cup to 1/2 cup,  and the brown sugar from 3/4 cup to 1/2 cup, but wish I didn’t – while everyone said sweetness level was ok, it lost some of the additional moisture and chewy texture from additional sugar. Feel free to stick to the original recipe; and you can try to balance out the sweetness by using dark chocolate chips or more salt! This recipe also keeps well as frozen cookie dough, to be prepped whenever you want it. Enjoy!!

DoubleTree Hotel Signature Chocolate Chip Cookies
Makes 26 cookies

DoubleTree Hotel Chocolate Chip Cookies
adapted from Hilton Hotel

226 grams butter, softened
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups semi-sweet chocolate chips
1 3/4 cups walnuts, chopped finely

 

 

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.

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 (180°C). 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. 

If freezing 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. Flatten it slightly pre-bake, or half-way during bake. Bake until edges are golden brown and center is soft.

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