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DoubleTree
Signature Cookie Recipe from the Hilton newsroom
(almost verbatim)
Makes 26 cookies
Materials and Method
Ingredients
- 226 grams butter, softened (2
sticks)
- 164 grams granulated sugar
- 150 grams packed light brown
sugar
- 2 large eggs
- 6.25 ml vanilla extract
- 1.25 ml freshly squeezed lemon
juice
- 280 grams flour
- 45 grams rolled oats
- 6 grams baking soda
- 6 grams salt
- Pinch cinnamon
- 465 grams good quality chocolate
chips
- 220 grams chopped walnuts
Method
- 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 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 (about
3 tablespoons) onto a baking sheet lined with parchment paper about
2 inches apart
- Preheat oven to 150°C. 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
150°C 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.
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