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