At this point every one has probably heard about Hilton’s Doubletree brand releasing the recipe for their signature chocolate chip cookies. I for one consider them to be a highlight of that brand. And while the quality of the cookie varies between various locations (I find European locations to produce better cookies than those of their American counterparts), there’s no denying it’s nice to see a chain hotel have a some unique or ‘signature’ amenities more in line with boutique hotels.
After seeing the recipe, I was excited to make some of my own at home, while in quarantine. We (my sister and I) finally made this happen last week because it wasn’t all that easy getting all the ingredients. It looks like a lot of you have the same ideas for activities while at home 🙂
Anyway, I couldn’t get a hold of eggs for the recipe, so we switched out the eggs with chia seeds. It turns out that they are an awesome substitute for this specific recipe and our cookies ended up being some of the best we’ve ever made.
DoubleTree Signature Cookie Recipe
Ingredients (Makes 26 cookies)
- ½ pound butter, softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
2 Eggs2 Tablespoons of Chia Seeds + 6 Tablespoons of Water
- 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(We eliminated these because of food allergies)
1.) Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2.) Grind 2 tablespoons of Chia seeds in a food processor and mix with 6 tablespoons of water. Let it stand for 15 minutes. It should become a gel mixture. (1 tbsp of Chia Seeds + 3 tbsp water is the equivalent of an egg)
3.) Add the chia seed mixture, 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.
4.) With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
5.) Remove bowl from mixer and stir in chocolate chips.
6.) Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Sprinkle some sugar over the cookie dough before placing in the oven.
7.) Preheat oven to 300°F. Bake for 25 minutes, or until edges are golden brown and center is still soft.
8.) Remove from oven and cool on baking sheet for about
1 hour. (In our experience 20-30 minutes were enough)
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.
9.) Place on a plate and serve with milk. Christmas came early guys! 🙂
These cookies turned out to be delicious despite not having eggs and brought back memories of those good old travel days. Since many of us can’t go out and grab eggs, I just thought I would mention that chia seeds are great for making these cookies and much easier to find. From what I can tell flax seeds also work, but you will have to do your research on how to incorporate that into this recipe.
My Favorite Doubletree Location: Doubletree – Amsterdam Centraal
Have you tried making Doubletree’s Chocolate Chip Cookies? Which Doubletree location has the best cookies in your opinion?
I would love to hear about your thoughts and comments below……