Now that some of us are hunkered down for a few weeks (maybe months), we are either getting adjusted or stir-crazy and just yearning to be with family and friends.
We currently live by the blue line at the stores that separate us from the rest, and we wash our hands so much they are getting water-logged and dry.
We wear face masks and cannot recognize each other when we run into people.
But we will be able to laugh and reminisce about this period, some of us being experts in baking, cooking with what is available and making do or substituting ingredients when we don’t have what is asked for in a recipe.
There is a recipe for DoubleTree’s Signature Cookie from the Hilton website. For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie, so at-home bakers can create the warm and comforting treat in their own kitchens.
The warm chocolate chip cookie welcome is synonymous with DoubleTree hotels worldwide and travelers look forward to receiving one fresh from the oven upon their arrival. DoubleTree cookies have a passionate fan following and a long history. More than 30 million are consumed every year and the DoubleTree chocolate chip cookie even became the first food to be baked in orbit during experiments aboard the International Space Station.
Copycat recipes have been shared online for years, but only now has Hilton released the official version to create at home.
“We know this is an anxious time for everyone,” said Shawn AcAteer, senior vice president and global chief for DoubleTree by Hilton. “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 warm DoubleTree cookies when travel resumes.”
It seems that it is a basic cookie recipe, so I had to try it to check it out. We have all the time in the world, and baking is fun with great results. I baked them and used macadamia nuts instead of walnuts because that was in the freezer.
I had the correct scoop that measured 3 tablespoons, so I made exactly 26 cookies, as per the recipe, and the cookie came out very chunky with more than 4 cups of chocolate chips and nuts.
My husband Jim used to go to DoubleTree Alana in Honolulu a couple of times a month for work so he always got a cookie upon arrival. He will have to be the judge whether this recipe made the cut or not.
Here is the recipe for you to bake at home. My critics said it was like a typical chocolate chip cookie and not quite like the DoubleTree one, which is more cakey and caramelly.
DoubleTree Signature Cookie
From Hilton’s website
Makes: 26 cookies
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1/4 teaspoon freshly squeezed lemon juice (this cuts the sweetness of the two sugars – a trick I learned from my mother-in-law, Hazel, when making pecan pies)
2 1/4 cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Toll House semi-sweet chocolate chips
1 3/4 cups 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 the 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.
Portion dough with a scoop (3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300 degrees. Bake for 20-23 minutes, or until edges are golden brown and the 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 degrees 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 means you need to freeze the cookies already scooped out and shaped, ready to bake).
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How does this compare to the original Toll House cookie recipe? There is an additional 1 tablespoon sugar, 1/4 teaspoon more vanilla extract, 1/2 cup oats (the original does not have oats), 2/3 cup more chocolate chips and 3/4 cup more nuts … otherwise, all other ingredients are the same.
Correction:
In November, I wrote about Mimi Mendoza coming to teach the culinary students at Hawaii Community College and made a mistake on her bio. As per the information from Hayley Matheus of the Hawaii Culinary Foundation, “While at the Culinary Institute, Mimi worked as a barista at a cafe called Sugar Butter Flour, owned by Irit Ishai, an original chef at Los Gatos’ famed Manressa.” Mimi did not work at Manressa, she worked with the chef who worked there. I am sorry for any problems it caused.
Stay healthy and safe. Next week, I will talk about the ingredients that affect a cookie.
Email Audrey Wilson at audreywilson808@gmail.com.
