Recipe: DoubleTree by Hilton's famous chocolate chip cookies

A sweet treat for the home bakers of the UAE

Recipe: DoubleTree by Hilton’s famous chocolate chip cookies

The sweet smell of just-out-of-the oven chocolate chip cookies is a beautiful thing, and for the first time, DoubleTree by Hilton has revealed its chocolate chip recipe for all at-home bakers.

The hotel chain is famed for greeting guests with a freshly-baked cookie at check in, and now's your chance to make them at home.

It’s a special one to bake, seeing as the DoubleTree chocolate chip cookie even became the first food to be baked in orbit aboard the International Space Station.

For more recipes to whip up, including dishes from award-winning restaurants, click here.

Makes 26

Ingredients

220g butter, softened
111g granulated sugar
96g packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
300g flour
43g rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch of cinnamon
300g Nestle Tollhouse semi-sweet chips chocolate chips
200g cups chopped walnuts

Method

1. Put cream butter, sugar and brown sugar in the bowl of a stand mixer on a medium speed for about two minutes.

2. Add eggs, vanilla and lemon juice, blending with the mixer on a low speed for 30 seconds, then a medium speed for about two minutes, or until light and fluffy, scraping down bowl.

3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Be careful not to over mix. Remove bowl from mixer and stir in chocolate chips and walnuts.

4. Portion dough with a scoop (about three tablespoons) onto a baking sheet lined with parchment paper about two inches apart.

5. Preheat oven to 150°C. Bake for 20 to 23 minutes, or until edges are golden brown and centre is still soft.

6, Remove from oven and cool on baking sheet for about one hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 150°C and place frozen cookies on parchment paper-lined baking sheet about two inches apart. Bake until edges are golden brown and centre is still soft.

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