Hilton DoubleTree Chocolate Chip Cookie

Bear Naked Food Hilton DoubleTree Chocolate Chip Cookie

I gotta admit – this is my first time trying the Hilton DoubleTree Chocolate Chip Cookie. Since DoubleTree by Hilton released their official recipe couple months ago, I’ve been urged by family members and friends to replicate these highly popular cookies (more than 30 million consumed every year*) that are even baked in space.  Yes, you heard it right. Who says astronauts can’t bake?

 

Hilton DoubleTree Chocolate chip Cookie

 

Since I wasn’t sure how they’ll turn out, I’ve decided to half the recipe – the original version makes about 26 cookies. I’m happy to report they are absolutely delicious and addictive. The addition of walnuts lend an ever-so-slight crunch and instead of using full-on semi-sweet chocolate chips, I’ve switched half with 70% Callebaut dark chocolate chips.

Callebaut 70% + 55% semi-sweet Chocolate Chips

So go ahead and make some of these legendary cookies. NOW.

Bear Naked Food Hilton DoubleTree Chocolate Chip Cookie

 

 

Ingredients:
113 g unsalted butter – softened at room temperature
85 g caster sugar
75 g brown sugar
1 large egg (approx. 60 g)
½ tsp vanilla extract
1/8 tsp lemon juice
163 g all-purpose flour
23 g rolled oats
½ tsp baking soda
½ tsp salt
Pinch of cinnamon
240 g semi-sweet chocolate chips (I used a mixture of 70% dark choc chips and 55% choc chips)
110 g baked walnuts – coarsely chopped

Makes 15 to 18 cookies

Recipe adapted from here 

 

The line up.

Preheat oven at 320°F/160°C.

Cream butter and 2 types sugar together for about 2 mins, until fluffy.

 

Add in egg, vanilla, lemon juice and mix on low speed for another min, scraping down the bowl if needed.

 

Sift flour, baking soda, salt and cinnamon together into the mixture.

Add in rolled oats, walnuts and chocolate chips.

 

Use a spatula and fold everything together until combined and flour just disappeared. Do not over mix.

 

Line a baking tray with parchment paper or silicon mat.

Portion dough with a scoop (about 3 tbsp) onto baking tray, leaving about 2 inches apart.. I used an ice-cream scoop. You could use 2 large spoons as well.

 

Bake at 160°C for 13 – 15 min, until edges are slightly brown but still soft in the centre. They will continue to harden slightly during the cooling process.

Bear Naked Food Hilton Double Tree Chocolate Chip Cookie

 

Remove from oven and cool for about 10 minutes before transferring onto a cooling rack.

Store in air-tight container for up to a week.

 

Bear Naked Food Hilton Double Tree Chocolate Chip Cookie

 

Bear Naked Food Hilton Double Tree Chocolate Chip Cookie

 

Hilton DoubleTree Chocolate Chip Cookie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Baking
Serves: 15 to 18 cookies
Ingredients
  • 113 g unsalted butter – softened at room temperature
  • 85 g caster sugar
  • 75 g brown sugar
  • 1 large egg (approx. 60 g)
  • ½ tsp vanilla extract
  • ⅛ tsp lemon juice
  • 163 g all-purpose flour
  • 23 g rolled oats
  • ½ tsp baking soda
  • ½ tsp salt
  • Pinch of cinnamon
  • 240 g semi-sweet chocolate chips (I used a mixture of 70% dark choc chips and 55% choc chips)
  • 110 g baked walnuts – coarsely chopped
Instructions
  1. Preheat oven at 320°F/160°C.
  2. Cream butter and 2 types sugar together for about 2 mins, until fluffy.
  3. Add in egg, vanilla lemon juice and mix on low speed for another min, scraping down the bowl if needed.
  4. Sift flour, baking soda, salt and cinnamon together into the mixture.
  5. Add in rolled oats, walnuts and chocolate chips.
  6. Use a spatula and fold everything together until combined and flour just disappeared. Do not over mix.
  7. Line a baking tray with parchment paper or silicon mat.
  8. Portion dough with a scoop (about 3 tbsp) onto baking tray, leaving about 2 inches apart. I used an ice-cream scoop. You could use 2 large spoons as well.
  9. Bake at 160°C for 13 – 15 min, until edges are slightly brown but still soft in the centre. They will continue to harden slightly during the cooling process.
  10. Remove from oven and cool for about 10 minutes before transferring onto a cooling rack.
  11. Store in air-tight container for up to a week.

Rachelle
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Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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