Because right now you can't have too many stories about cookies.
Photo courtesy of Doubletree
Anyone who's ever stayed in a Doubletree Hotel looks forward to "the cookie." Maybe you've just pulled off the road after 13 hours, or your flights have been delayed and delayed and delayed again. But when you walk into the lobby and smell those cookies fresh from the oven, you stress melts and all is right with the world (as least, that's what Doubletree is going for.)
For over 30 years, the Doubletree Chocolate Chip Cookie has been shrouded in mystery. The recipe was kept secret, known only to a handful of bakeries around the world who produced the cookie for the chain.
But on April 9th, that all changed.
In a statement published on their website, Doubletree offered the official recipe for their cookies. Copycat recipes have been circulating for years, but this is the first time it's come from the source. Says Shawn McAteer, senior vice president and global head, DoubleTree by Hilton, "We know this is an anxious time for everyone. A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness."
So without further ado...
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
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 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.
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.
For a brief history of the Doubletree cookie, click here.
And for an excellent post about America's other favorite cookies (hint: they're from the Girl Scouts) click here.