Way OT: DoubleTree Reveals Official Chocolate Chip Cookie Recipe
For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie
https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm
I know several people have mentioned that this lockdown has given them an opportunity to learn/improve/experiment on their kitchen skills, so hopefully some of you might find this of interest.
Maybe we can use this thread as a chance to share any favorite family desert and or Easter/Passover or just regular every day recipes you may enjoy.
The Doubletree cookie recipe will be posted below.
April 12th, 2020 at 11:29 AM ^
DoubleTree Signature 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
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet 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.
Maize N Blue makes an appearance.
April 12th, 2020 at 11:33 AM ^
That is pretty much any choc chip recipe except they add stupid things like walnuts and cinnamon.
Sub Crisco or coconut oil for butter or some combination thereof.
April 12th, 2020 at 11:43 AM ^
Walnuts are not a "stupid" ingredient in chocolate chip cookies. I grew up using them in baking my cc cookies. As did my mother and grandmother.
I've never seen rolled oats or fresh lemon juice in any cc cookie recipe that I've happened upon.
But thanks for the input.
April 12th, 2020 at 11:45 AM ^
Walnuts were a big part of brownies. Black walnut chocolate fudge is a fav.
April 12th, 2020 at 12:12 PM ^
The oats make them a little chewy, which is nice.
Little Hatter was obsessed with these a few years ago when we were traveling around looking at schools for his sister.
He was 5 or 6 and would get super pissed if we stayed at anything other than a Hilton. This place sucks, they don't have cookies.
April 12th, 2020 at 12:52 PM ^
My reaction to staying in hotels is similar to Little Hatter's.
I’m a Hilton guy and travel a lot. Embassy Suites for free drinks and Doubletree for cookies - I pick one or the other just about every trip.
April 12th, 2020 at 12:43 PM ^
Walnuts, especially black walnuts, are a very severe allergen source. While I like them and harvest them from our property for my personal use I never bake with them or include them in any of our dishes-which might be served to others.
We almost always have CCCs on hand-which I bake...usually with my grandsons. This recipe would be considered "standard"...I have never added lemon juice-can't see how such a small amount would be any kind of a difference-maker.
April 12th, 2020 at 12:23 PM ^
Never thought an innocuous statement like “walnuts are stupid” would be the one to push me over the edge, but I AM READY TO FIGHT YOU
April 12th, 2020 at 12:34 PM ^
I shared your exact same sentiment but then I remembered it's Easter so i took a deep breath, erased my original response before posting and tried to post something a little more even keeled.
But the thought does continue to roll around in my head, lol.
Walnuts do not belong in chocolate chip cookies, nor in oatmeal cookies. But they are far better than raisons. Do NOT put raisons in oatmeal cookies, for any reason (butterscotch chips are good, though)! And, actually, chocolate chip cookies are even better if you leave out the chocolate chips - too much chocolate.
Cheese and rice, what kind of f-in commie are you?!
But if the raisins are left out, that will make the oatmeal-raisin cookies just oatmeal cookies. The only reason to eat oatmeal cookies is if they’re Archway Iced Oatmeal. And I’m pretty sure the absence of chocolate chips in chocolate cookies makes them... not chocolate chip cookies.
The only possible explanation is that the above post was /s.
April 12th, 2020 at 10:39 PM ^
My wife say's that all old guys love oatmeal raisin cookies. I'm old and she is right !
April 12th, 2020 at 11:38 AM ^
I miss sports
April 12th, 2020 at 11:40 AM ^
Cookies are the next best thing!
Happy Easter!
April 12th, 2020 at 11:54 AM ^
Here's a recipe for my sweet Mexican cornbread that goes great with chili:
Sweet Mexican Cornbread
Ingredients:
2 - Boxes of Jiffy Corn Muffin Mix
1 - Can of Cream Corn & 1 - Can of Sweet Corn
1 - 7.5oz can of Diced Green Chilies
8 ounces of Sour Cream
16 ounces of Shredded Cheddar or Colby Jack Cheese
3 Eggs
½ Sitck of Melted Butter or Three Table Spoons of Vegetable Oil
1 Cup of Sugar
Cooking Spray or Crisco to coat baking dish
Directions:
Preheat Oven to 375
Combine all ingredients by hand (do not use mixer) very well in a LARGE mixing bowl.
Grease an 11x13 deep walled baking dish or large disposable lasagna pan (I get them from Dollar Tree).
Pour mixture into greased baking pan and bake at 375 for 50 to 65 minutes depending on how your oven heats or altitude.
When the bread is golden brown on top and no longer jiggles in the middle it is done.
*Note: To test doneness, remove pan (supporting from bottom) and poke with a toothpick or sharp knife. If it comes out clean the bread is done. If the bread sticks, return pan to oven and check again in 3-5 minutes.
*Note: The pan will be VERY heavy so support from the bottom is required if using an aluminum disposable pan.
Remove pan from oven and set on folded dish towels or pot holders to let cool for at least one hour before serving.
*Note: This is a very moist cornbread and the center will stay moist even when the edges get crispy.
Gotta try this Thanks!
That recipe makes enough for a pot luck type gathering. If you're making it for the family you can cut the recipe in half.
Good luck, hope you enjoy!
April 12th, 2020 at 11:59 AM ^
I try and stop by the doubletree near my home once a month or so to get a couple cookies for my wife. Better than flowers and it doesn't cost me anything. I'll shamelessly tell them why I'm doing it and I've never been refused. Nice chain.
April 12th, 2020 at 12:25 PM ^
That's brilliant.
April 12th, 2020 at 12:09 PM ^
Easter is a big baking day for me. Today I’m making challah, ekmek kataifi and Easter egg meat cake.
https://cooking.nytimes.com/recipes/1018669-easter-egg-nest-cake
not posting a challah recipe because there’s a million and everyone knows what that is.
the wife is making a full sized ham and we already had eggs Benedict. There only two of us today but I’ll be damned if I’m not going to cook enough for 10 anyways
April 12th, 2020 at 12:27 PM ^
Mrs. Hatter spent $95 at honey baked ham for food I could have made for $20, tops.
Little annoyed to be honest.
April 12th, 2020 at 12:36 PM ^
Hatter, just remember it's Easter so turn that annoyance into a nice, full belly of the world's best ham!
I spent $125. Made an impulse purchase of the cinnamon walnut coffee cake while standing in line.
Walnuts don’t belong in coffee cake.
s\
I just took a look at that recipe, and except for the addition of lemon juice and cinnamon, it's practically the same my Mom used and passed on to me and my siblings years ago.
The only slight other difference I spotted was that, when in season, she'd often substitute black walnuts for the generic English walnuts this recipe likely uses. I know, because I used to be assigned the task of sitting on the sidewalk or concrete basement floor cracking those bad boys with a ?.
I'd also recommend: the four levels of cooking: chocolate chip cookies, in Youtube, for a bit of understanding on what makes next level cookies what they are.
Maybe not way off topic if you consider it tailgate food.
Orange zest is great in oatmeal cookies so I will add lemon juice next time (ccc or other.)
Life is good. I add walnuts to everything and make sure they show on top so as not to confuse anyone.
Try substituting black walnuts when you can, some stores now have them on their shelves. Especially delicious in chocolate chip cookies, but use them sparingly---they're not cheap, but they pack a lot more flavor than English walnuts.
I've even made old fashioned black walnut ice cream a couple times. One of my favorite ice creams but few ice cream parlors have it anymore. Only place I know of that still does is Jones Ice Cream in beautiful downtown Baldwin.
Here's my brother's recipe for his drink of choice:
1 - glass filled with ice
4 - shots of whiskey
I can't recall ever having them. Are they that good?
April 12th, 2020 at 11:53 PM ^
This virus-free, politics-free thread brought tears to my eyes. Bravo! (Plus men talking about baking!)
January 10th, 2021 at 12:37 PM ^
Finally something new. I wish I don't like chocolate, but I'm in love with this harmful pleasure. This sweet charm brings tooth decay and so much joy to your body. Recently I've decided to try natural dark chocolate with a little bit of caramel and sea salt from Fairtrade Chocolate, and I cant anything less that it was great. I think that you need to try it someday too.