Many of us, at least those of us who, pre-Covid-19, already had flour in the pantry or who managed to score some at the grocery store, have been baking more often. Guilty!
One of the historical favourites in our family? Chocolate chip cookies. Yours too?
Recently the DoubleTree Hotel chain in a fit of generosity released the recipe for their famous Chocolate Chip Cookies, baked daily and offered to incoming guests. Are they really better than our old recipe? Must find out!
At our house, we load on the chocolate but omit the walnuts.
Note that the baker weighs his ingredients - this might be a secret tip 😉😜 Although the provided recipe doesn't supply weight, I started to add them below but ran into trouble, realizing that American, Canadian and European conversions are all quite different so decided to let you do it yourself if you want.
Double Tree Signature Cookie Recipe
Makes 26 Cookies
1/2 pound butter, softened (2 sticks)
3/4 cup + 1 tbsp granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 tsp vanilla extract
1/4 tsp freshly squeezed lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 tsp baking soda
1 tsp salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped 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 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 300F. Bake for 20 to 23 minutes, or until edges are golden brown and centre 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 300F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and centre is still soft.
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