We were thrilled that DoubleTree Hotels by Hilton recently shared its signature cookie recipe. During the Coronavirus pandemic, we haven’t been traveling, and have missed these cookies filled with chewy, chocolaty goodness. DoubleTree guests receive the freshly baked cookies at check-in, meaning that more than 30 million DoubleTree Signature Cookies are consumed each year. These crispy yet chewy sweet treats even became the first food to be baked in orbit during experiments aboard the International Space Station, according to the company.
Copycat recipes have been shared online for years, but only now has Hilton released the official version to create at home, Hilton officials said in a press release. “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.”
How to make DoubleTree Signature Cookies
We gathered all of the ingredients for our cookies ahead of time and baked them during a live Facebook event today. You can see that (and a little mistake Ann made) by clicking HERE. 🙂 The recipe is easy to follow — if you read everything and pay attention. The cookies are baked in a 300 F degree oven for 20-23 minutes and they should cool on the baking sheet for one hour. We think that’s what makes them crispy on the outside and oh, so, chewy on the inside.
One other thing we learned about DoubleTree Signature Cookies is that the dough can be portioned out and frozen until you’re ready to bake. Just place the frozen dough balls onto a cookie sheet and bake according to the directions. This will be great to have on hand for guests, when we can have people in our home again.
We hope you’ll try baking these delicious DoubleTree Signature Cookies and let us know how they turn out. You can tag us on social media @postcardjar.
PIN FOR LATER
DoubleTree Signature Cookie Recipe
1/2 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 of cinnamon
1 3/4 cups chopped walnuts
2 2/3 cups Nestle Tollhouse semi-sweet chips chocolate chips
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Next, 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.
Then, 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.
Makes about 26 cookies.
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 download the print the recipe from the DoubleTree website HERE.
