During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.
As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.
Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.
Hilton by DoubleTree Cookie
If you’ve ever stayed at a DoubleTree by Hilton hotel before then you already know just how valuable their melt-a-licious warm chocolate cookies are. They bake these daily, and hand them out free for guests whenever requested. It’s reason enough to stay at one of their many properties around the world (including cities like Perth and Melbourne). They know this, which is why they’ve kept their very specific recipe top secret until now.
In a nod to the emerging trend of iso-baking, DoubleTree has lifted the cookie jar lid on their bake-at-home recipe. Given about 30 million of these cookies are consumed each year, and they’ve even been sent into space. You’re going to want to put away those plans to make banana bread the umpteenth time and bake up a batch of these beauties.
This recipe makes 26 cookies.
- 1/2 pound butter, softened (2 sticks)
- 3/4 cup and 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 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 (you can get some HERE)
- 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 the 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 (149*C). Bake for 20 to 23 minutes, or until edges are golden brown and centre is soft.
- Remove from oven and cool on baking sheet for about 1 hour.
- Note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300*F (149*C) and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and centre is still soft.