I am no baker, and a couple blogs ago [No. 005], I wrote about the recipe Hilton Doubletree released on their signature cookie. The first time I made them, the cookie wasn't bad. It was a bit more firm than expected and taste was good and I kind of just went with that.
A couple of days ago, I decided to try and bake them again. This time, I did a couple of different tests, and realized the first time I made them has no comparison to the cookies I just made. The recipe called for a 3 tablespoon size cookie, and I did a 1 tablespoon size with the cookie spoon I had, thinking it would be fine. (The more the merrier). A couple of mistakes I definitely created for myself was the following:
1) the recipe calls for 3 tablespoon size, so stick to that, don't try to do only a 1 tablespoon size cookie.
2) I baked the 1 tablespoon size cookies for 23-25 minutes which made the edges a bit more harder than the inside rather than realizing the usual cookie size bakes for about 9 minutes, so I really over did the first batch.
Notes/Tips:
Bake the 3 tablespoon size cookies for 23-25 minutes (or until sides are golden)
Since I didn't have an actual 3 tablespoon size scoop, I used an ice cream scoop and scooped the dough like ice cream.
Don't squeeze a lot of cookies on a sheet, make sure there's about 2-3 inches of space between the cookies for they will bake and get rather large
I placed about 6-8 cookies per baking sheet, and baked them in separate batches to make sure the cookies would be cooked equally. (This takes a bit more time, but the cookies come out so much more better)
Recipe says makes 26 cookies, in the way I did the cookie sizes, I made 18 cookies.
Definitely DO NOT over mix the dough. It will look a little different from other cookie dough, but do not panic. The texture of the cookie dough will look a bit silky, as if it's a bit watery. Just continue to mix according to the direction within the recipe and make sure not to over mix it.
Here's a little fun photo video I put together from prep to finish just to share.
I followed the recipe directly from the Doubletree newsroom: https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm
DoubleTree Signature Cookie Recipe
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
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 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.
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