Great news! Today’s recipe is Chocolate chip cookie that is DoubleTree Hilton recipe for those who love the complimentary arrival and 4 pm cookies at DoubleTree Hilton hotels. They recently released their official secret recipe as a gesture to all their guests, who have to be at home during this pandemic. Although I have baked many variations of different chocolate chip cookies, definitely wanted to try this recipe. So glad I did, as the outcome was awesome and everybody loved it. I had a quick glance at the ingredients in the recipe, the main difference from what I normally use is the addition of rolled oats, powdered cinnamon, and lemon juice. I had all the required ingredients and was all set to bake them. It was great fun in the kitchen with my kids accompanying and giving me a hand as well.
As with baking cookies as always, all the ingredients need to be at room temperature beforehand. We baked some really big sized cookies in the first batch, immediately after mixing the dough. The rest we refrigerated for about 2 hours to make later. The second set tasted even better, it could be the refrigeration which helped to absorb and marinate all the ingredients. The detailed recipe is below. I would highly recommend this recipe, it is definitely a winner at our home!
Delicious chocolate chip cookie using the secret Double tree Hilton recipe
- 2 sticks butter room temperature
- 3/4 cup granulated sugar plus 1 tbsp
- 3/4 cup light brown sugar
- 2 large eggs
- 1 1/4 tsp vanilla extract
- 1/4 tsp lemon juice freshly extracted
- 2 1/4 cups flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1 tsp salt
- 1 pinch cinnamon powder
- 2 cups chocolate chip cookies (I used Ghiradelli milk chocolate chips, original recipe asks for 2 2/3 cups of Nestle semi sweet chocolate chip cookies)
- 1 3/4 cups chopped walnuts
Preheat oven to 300°F. Using a stand mixer cream butter and sugar for 2 minutes.
On low speed blend eggs, vanilla , lemon juice for 30 seconds and then at medium speed for 2 minutes until it is light and fluffy. Scrape the bowl as necessary.
Add flour, oats, baking soda, salt and cinnamon and blend on low for 45 seconds .Do not over mix.
Stir in chocolate chips and walnuts using a spatula.
Using an ice cream scoop (about 3 tbsp) place the dough 2 inches apart.
Bake for 20 to 23 mins or until edges are golden brown and center is soft.
Cool on baking sheet for about an hour and then on the cooling rack.
The unbaked cookies can be frozen .They can be baked at another time without thawing.
Happy baking and have a good day!