Or, The Recipe For Very Good Chocolate Chip Cookies

With a lot of sense for drama, the DoubleTree by Hilton organization has released the official recipe for their famous chocolate chip cookies, which actually is a big deal. Here’s how to make them in your own kitchen.

Sweet, filled with chocolate, nice and chewy because of the brown sugar and the oats, and according to Hilton – I have to agree with them – exactly what we need at home. You can now create this wonderful treat, right here, in your own kitchen. We already have a recipe for chocolate chip cookies on this website: the infamous Double Chocolate Chip cookies. Those are the sweet, sultry dark cookies, filled to the brim with chocolate. If you need a chocolate fix, those are the ones you should go to.

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These are different. The sweetness comes more from the cookie itself than the chocolate, and, following their method, you end up with a chewy cookie. Eat them warm for the best result.

I use their standard recipe, and I didn’t look to improve it: I wanted to stay close to the original recipe. There are tons of ways to improve this, make it more to your taste or tweak the recipe. I will list a few below the recipe. The only change I made to the recipe is change the order a bit, ensuring you don’t forget steps.

Tools to Use

For this bake, I recommend you use your stand mixer. Because it is quite a bit of dough and ingredients, it turns into a heavy mix quite quickly. My tool of choice is the versatile KitchenAid. I also use the special flex edge paddle tool, which includes a scraper. This takes a lot of time away, as you don’t have to stop the machine to scraping the bowl down.

For the true DoubleTree experience, this is it. So, with no further delay: let’s make some cookies!

Print Recipe

DoubleTree Chocolate Chip Cookies

The famous warm cookies served by Hilton's Double Tree hotels, but at home.

Prep Time20

Cook Time25

Total Time45

Course: Cookies

Cuisine: American

Keyword: Chocolate, Chocolate Chip, cookie

Servings: 25 cookies

Calories: 217kcal

Equipment

3 baking sheets with parchment paper or silicon mats
Standmixer
Bowl for dry ingredients
Scale
Spatula

Ingredients

Wet Ingredients

226 grams butter softened
150 grams granulated sugar
145 grams brown sugar
2 eggs
1.25 tsp vanilla extract
0.25 tsp lemon juice freshly squeezed

Dry Ingredients

280 grams all-purpose flour
50 grams rolled oats
1 tsp baking soda
1 tsp salt
pinch cinnamon

Filling

465 grams chocolate chips semi-sweet
220 grams walnuts

Instructions

Pre-heat the oven to 300°F.

Mix the wet ingredients

Cream the softened, the granulated and brown sugar together using your stand mixer or a hand mixer on medium speed.
Change the mixer speed to low, and add one egg, and after that is incorporated, at the second. Add the vanilla and lemon juice. Blend for 30 seconds.
Increase the speed to medium, and mix for 2 minutes or until the mixture is light and fluffy. Scrape down the bowl to ensure all ingredients are well mixed.

Mix the dry ingredients

This step isn't clear from the original recipe, but will make it easier, and ensure you feel comfortable that all ingredients are evenly distributed.
In a separate bowl, mix together the flour, oats, salt and baking soda until properly mixed.

Bring it together

Set the mixing speed to low, and add the dry ingredients to the butter-sugar mixture.
Mix for 45 seconds, and make sure not to over-mix.
Remove the bowl from the mixture, and stir in the chips and walnuts.
Using a scoop or a spoon, portion scoops of about 3 tablespoons on the lined baking sheet. Distance them 2 inches apart. Don't press down or flatten the scoops.
Bake for 20 to 23 minutes, or until the edges are golden and the center is soft.
Remove from the oven and cool on a baking sheet for about an hour.

Some tips and tricks

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.
This recipe calls for softened butter. Many claim (and I am one of them) that melted butter makes cookies taste better, so you could go that route. Or, go all the way and use beurre noisette or brown butter.
Cool the cookies for at least 2 hours in the fridge.