I feel like I can hear what you are thinking. “Yet another chocolate chip cookie recipe… So, what is new?”
Hang on a second. Please, hear me out.
This is not your regular chocolate chip cookie recipe. This is THE BEST one.
In the beginning of 1980s most luxury hotels started offering amenities to their VIP guests. If you were considered as a VIP, after a long day of traveling or working, you would come to your room to find a cheese plate with a bottle of chilled Chardonnay waiting for you. When hotels figured out that it is such a great marketing tool that creates loyal customers, they started amenity programs for children, for pets, for health conscious guests, etc.
The best part of it was that it was a very cost effective marketing tool if planned and executed in the right way to bring people back to your hotel.
In mid 1990s, DoubleTree by Hilton Hotels took this idea of “offering something for free as a way of making people feel like a VIP” to another level. They started offering these amazing cookies to everyone who comes to stay in their hotels.
Think about it for a second.
Most everyone loves a good chewy, freshly baked, still warm chocolate chip cookie. Right?
They knew that there was nothing better than the smell of freshly baked chocolate chip cookies to make people feel like they are home. So they decided that every guest who stays in their hotel should be treated as a VIP and therefore, should be served a delicious chocolate chip cookie that was freshly baked.
This marketing program was a success. You know why? Because I was working for a different hotel chain at the time and I remember some of our loyal guests leaving our hotel to stay there just because they loved those cookies.
When I took my first bite, I knew why they left. These cookies are, literally, mind blowing. Anybody I serve these cookies tells me that they are the best chocolate chip cookies that they have ever had. They, also, ask for the recipe.
It never fails.
It was not easy to find the recipe as it has, understandably, been kept as a big secret. Throughout the years, I found a couple of recipes online and made them. Of all the recipes I tried, this one is almost identical to the one that they serve at the DoubleTree by Hilton Hotels.
Today, according to their website, they give out close to 60,000 chocolate chip cookies a day adding up to 21 million cookies a year throughout their properties from U.S. to China.
These DoubleTree Hotel Chocolate Chip Cookies are just the right mix of chewy and crisp, with a bittersweet piece of chocolate in every bite.
For me, they are the epitome of the kind of chocolate cookie that demands to be dunked into a glass of ice-cold milk.
How about you? How would you like to eat your chocolate chip cookies?Print
DoubleTree Hotel’s Chocolate Chip Cookies
- Yield: 25-28
- 1/2 cup (2 ounces) old fashioned oats – grounded in food processor
- 2 1/4 (11.25 ounces) cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon table salt
- 1/4 teaspoon cinnamon
- 1 cup (2 sticks or 8 ounces) butter, at room temperature
- 3/4 cup (5.25 ounces) brown sugar, packed
- 3/4 cup (5.25 ounces) granulated sugar
- 1 1/2 teaspoon vanilla
- 1/2 teaspoon lemon juice, freshly squeezed
- 2 eggs, at room temperature
- 3 cups semi-sweet chocolate chips
- 1 1/2 cups walnuts, chopped
- Line a baking sheet with parchment paper.
- Combine the ground oats, all purpose flour, baking soda, salt, and cinnamon in a bowl.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugars, in medium speed, until combined, 2-3 minutes. Add vanilla and lemon juice and mix for 30 seconds.
- Add the eggs one by one and mix until smooth,45 seconds.
- Decrease the speed to low and stir in the dry ingredients into the wet mixture in 3 batches. Before adding each batch, scrape down the bottom of the bowl to make sure that no lumps are remaining.
- With the speed on low, add the chocolate chips and walnuts into the batter and mix until combined. ~You can also do this by hand.~
- In order to make sure they are evenly distributed, give it a final hand stir.
- Using a large ice cream scoop divide the dough into 25 portions and place them on the baking sheet lined with parchment paper. Place it in the fridge and let it rest overnight.
- When you are ready to bake, place them on a baking sheet at least 2-inches apart from each other (6 cookies per sheet) and bake them in a 350-degree oven for exactly 17 minutes. *
- Take it out of the oven. Let it sit on the baking sheet for 5 minutes, and then transfer them to a wire rack (to stop cooking).
- If you want, you can place the unbaked cookies in a large ziplock bag and freeze them.
- To bake frozen cookies, let them thaw for half an hour before baking. Continue with the same process to bake unfrozen cookies.
Note: If you want to bake all the cookies, you may have to do it in several baking sheets. I’d recommend doing it one at a time, but if you do several sheets at a time, please be aware that baking time will be longer.
Adapted from this recipe.