It’s time for us to enter a brave new world, and transform ourselves from travel bloggers to food bloggers. 😂
Back in the day, we once kicked up the idea to try to sleuth down and recreate the original DoubleTree cookie recipe—there were so many conspiracies!—but probably due to a sheer mixture of laziness and other priorities, the whole thing got ditched. Luckily, all it took was a worldwide quarantine for the beloved hotel chain to finally release the secret sauce last Thursday.
It’s a pretty interesting recipe, considering its not too offbase from our own personal signature cookie recipe. There are as many chocolate chips as there are *other* ingredients, in almost equal parts, which explains why most people like it so much.* (It’s mostly sugar and chocolate.)
Most notably, it includes lemon juice, an atypical acidic ingredient usually not found most cookie recipes. (It makes sense, though, as acids apparently “cause the proteins in cookie dough to firm up faster, creating a chewier texture.”)
It also uses two types of sugar, refined and light brown, that is bound to change the sweetness profile a bit, since most cookies call for one type of sugar.
Quite fortuitously, we recently stumbled across a DoubleTree by Hilton cookbook (involving DoubleTree cookies) that had been sitting on an old computer for a while, which we’ll append to the end of this post if you want to get further creative in the Days of Quarantine. (I guess there is a lot of stuff from PR folks that never get processed on our end, ha!)
Move over, Dalgona whipped coffee, enter the DoubleTree Cookie Taco.
The Official DoubleTree Chocolate Chip Recipe
- 2 ¼cupsflour
- 1/2cuprolled oats
- 1teaspoonbaking soda
- 1 3/4cupschopped walnuts
- 2 2/3cupsNestle Tollhouse semi-sweet chocolate chips
- ½poundbuttersoftened (2 sticks)
- ¾cup+ 1 tablespoon granulated sugar
- ¾cuppacked light brown sugar
- 2large eggs
- 1 ¼teaspoonsvanilla extract
- ¼teaspoonfreshly squeezed lemon juice
- 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 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.
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