Hilton DoubleTree chocolate chip cookie recipe
https://www.executivetraveller.com/hilton-doubletree-official-chocolate-chip-cookie-recipe
This recipe makes a batch of 28 cookies, which of course are best enjoyed when soft, warm and absolutely fresh.
However, you can pop them into the microwave for a quick reheat (just remember to go 'low and slow') or freeze some of the unbaked cookies so you can whip up a second round later on.
The DoubleTree by Hilton Official Chocolate Chip Cookie Recipe
Makes 26 cookies
- 225g (half-pound) butter, softened
- Three-quarters of a cup plus 1 tablespoon of granulated sugar (given that a tablespoon is 0.0625 cups, you could probably just settle for that ¾ cup)
- Three-quarters of a cup packed light brown sugar
- Two large eggs
- One and a quarter teaspoons of vanilla extract
- Quarter teaspoon of freshly squeezed lemon juice
- Two and a quarter cups of flour
- Half-cup of rolled oats
- One teaspoon baking soda
- One teaspoon salt
- A pinch of cinnamon
- Two and two-thirds cups of semi-sweet chocolate chips (the recipe recommends Nestle Tollhouse)
- One and three-quarter cups chopped walnuts (in case of a nut allergy, these can be left out)
Making your Official DoubleTree by Hilton Chocolate Chip Cookies
Preheat your oven to 150°C (300°F)
Cream the butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about two minutes.
Add the eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds – then take it up to medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.
Set the mixer to low speed and add the flour, oats, baking soda, salt and cinnamon, and blend it for about 45 seconds. You don't want to overmix this, so set a timer!
Remove the bowl from mixer and stir in the chocolate chips and walnuts.
That's your once highly-secret, highly-classified Official DoubleTree by Hilton Chocolate Chip Cookie mixture done. With the oven at 150°C (300°F), you're ready to turn dough into 'woah!'.
Line a baking sheet with parchment paper and portion out the dough with a scoop (about three tablespoons), keeping each portion 5cm ( 2in) apart.
(At this point you can set aside some of the dough blobs to bake later, and pop them into the freezer – you don't need to thaw them out, just repeat the step above.)
Bake them for 20 to 23 minutes, or until the edges are golden brown but the center is still soft to the touch.
Remove from the oven and let them cool on a baking sheet for about one hour, then serve with a glass of chilled milk and a chilled outlook on life until the coronavirus is a thing of the past and you're once again setting out on the road or in the sky.
Batch by Hau-Hau
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