DoubleTree Hotel’s Famous Chocolate Chip Cookie Recipe

It is almost nearing the end of week 4 of us staying at home and we have just heard the announcement that the UK will continue the social distancing measures with only essential travels for another 3 weeks. We are trying to make the best of the situation, the weather and our time together at home by doing some form of homeschooling, playing fun games at home as well as cooking and baking as a family. Today, we will be sharing with you DoubleTree by Hilton’s famous Chocolate Chip Cookie recipe on the blog. For those from Malaysia, this cookie is super moreish and tastes just like Famous Amos Cookies and it is so versatile as you can add in different types of chocolates, nuts or substitute it for raisins.  Keep on reading to see what we thought of it so you can make it at home. Thank you to DoubleTree Hilton for sharing this amazing recipe, due to COVID we can’t come to you, but we are grateful that we can now make this delicious cookie at home. 

Now, we have followed the recipe word for word, except for accidentally adding 1/4 juice of lemon (instead of 1/4 tsp – as kids read the recipe incorrectly but this did not alter the flavour at all), and added a mixture of chopped walnuts, almonds and cashew nuts as that was all the nuts we had at home.  We also used dark chocolate chip instead of semi-sweet.  The cookies smelled amazing and tasted even better! The best bit about this cookie is that it is so versatile that if you have a nut allergy use raisins instead, and be creative and add white choc if you prefer that to dark/milk or whatever nuts you have at home. It is your cookie, so make it your own!  Also would not recommend reducing the sugar if you are using dark chocolate, the recipe is perfect as it is!  As you can see, both my children loved making this cookie. 

DoubleTree Hotel’s Chocola Chip Cookie Recipe

• ½ pound butter, softened (2 sticks or 226g)
• 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
• ½ cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pinch cinnamon
• 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
• 1 ¾ cups chopped walnuts 

Directions:

1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 
2. 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. 
3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. 
4. Remove bowl from mixer and stir in chocolate chips and walnuts.
5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 
6. Preheat oven to 300 degrees F. Bake for 20 to 23 minutes, or until edges are golden brown/golden and center is still soft. 
7. Remove from oven and cool on baking sheet for about 1 hour.

Note: We have frozen half of the portioned cookie dough which is now ready to bake (as you don’t need to thaw it) directly on parchment paper.   So although this looks like a large batch to bake, it is great if you are freezing some for another time. These cookies were measured using an ice-cream scoop so they are large, for Famous Amos style cookies, portion them smaller and bake for half the time.  Also if your children (or you) are as impatient as us, you can eat the cookies after 10 minutes but the chocolate chip would not have cooled in time and your fingers would be covered with melted chocolate. So yes, please be patient as it is best eaten after an hour.  If you do try this recipe, leave your comments below or tag us on social media and let us know what you thought of it.

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