For the first time, Hilton has unveiled the recipe for these cult-favorite chocolate chip cookies.
If you’ve ever stayed in a DoubleTree by Hilton property, you might recall sinking your teeth into a warm chocolate chip cookie upon arrival.
The hotel chain’s signature welcome amenity has a cult following among its guests and a long history to boot. For example, did you know more than 30 million are consumed each year? These cookies even became the first food to be baked in orbit during experiments at the International Space Station.
With avid travelers spending more time at home due to the coronavirus pandemic, Hilton has unveiled the official cookie recipe for them to bake.
Shawn McAteer, senior vice president and global head, DoubleTree by Hilton said: “We know this is an anxious time for everyone. A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness.”
“We hope families enjoy the fun of baking together during their time at home, and we look forward to welcoming all our guests with a warm DoubleTree cookie when travel resumes,” he added.
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
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 the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t over-mix.
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.