One of the many disappointments of the coronavirus pandemic is that families have had to cancel their travel plans. Parents and kids are feeling this sadness particularly hard now during what was supposed to be spring break week.
Checking into a hotel may not be an option at the moment, but DoubleTree by Hilton wants to help families recreate that joyful experience by sharing the recipe for its iconic chocolate chip cookies that have been welcoming guests at check-in for more than 25 years.
“A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness,” says Shawn McAteer, senior vice president and global head of DoubleTree by Hilton.
Every year, more than 30 million warm, fresh chocolate chip cookies are handed out to guests upon arrival. The hotel brand uses more than 1 million pounds of chocolate chips each year, ensuring that each cookie has an average of 20 gooey chocolate chips.
Copycat recipes are all over the internet, but this is the first time DoubleTree is making its famously secret cookie recipe public. The recipe yields 26 cookies, but you don’t have to make them all at once. Freeze any unbaked cookies and pop them into oven, still frozen, at the temperature listed below for an out-of-the-oven treat any time of day.
“We know this is an anxious time for everyone,” says McAtee. “We hope families enjoy the fun of baking together during their time at home.”
DoubleTree Chocolate Chip 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
- Pinch cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chips chocolate chips
- 1 3/4 cups chopped walnuts
Preheat oven to 300°F.
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.
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.
Craving more comfort food? Try this pie crust recipe.
This article originally appeared in our sister publication, Washington Family Magazine.