I used to travel a lot for work and I have spent many nights at Double Tree by Hilton, in Melbourne. Double Tree Hotels by Hilton are famous for many reasons and one of them is that they always welcome their guests with a warm cookie. Not an ordinary cookie but a scrumptious sweet and buttery chocolate chips and walnuts cookie.
I remember myself arriving at the hotel late in the afternoon and in some occasions in the evening, tired and just wanting to take a bath, have a comfy meal and go to bed. And getting one of these warm cookies really boosted my mood. The aroma of chocolate and toasted nuts was priceless!
Double Tree made their recipe public early 2020 right after the hit of the COVID-19 pandemic (original recipe here). And I am glad they did it! It was definitely my opportunity to give these cookies a try while at home! 😊
Recipe
How much time do you need?
Preparation time: 30 minutes
Cooking time: 25 minutes
Total time: 55 minutes
Material/Tools
Stand mixer or manual
Bowls
Spatulas
Scraper
Baking paper
Baking tray
Knife and cutlery
Chopping board
Ingredients (make 24 cookies)
227 grs butter, softened at room temperature
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ tsp vanilla extract
¼ tsp freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 tsp baking soda
1 tsp salt
Pinch cinnamon
2 ⅔ cups semi-sweet or dark chocolate chips
1 ¾ cups chopped walnuts
Tip: The original recipe uses walnuts but you can use other types of nuts you like: almonds, cashews, peanuts, macadamias.
Method
Mix together butter, sugar and brown sugar in a bowl of a stand mixer on medium speed for about 2 minutes until the batter looks creamy and pale.
Add eggs, vanilla and lemon juice, and mix until all ingredients come together for 30 seconds, then medium speed for about 2 minutes, or until the batter is light and fluffy.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 30 seconds. Don’t overmix so the batter doesn’t split.
Add the chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 5 cm apart. A baking tray will fit 6 to 8 cookies.
Preheat oven to 150°C (fan-forced). Bake for 25 minutes, or until edges are golden brown and centre is still soft.
Remove from oven and cool on cooling rack sheet for about 1 hour.
Store in an air-tight container for up to 4 days in a cool place or freeze them for up to 6 months. Frozen cookies: 30 seconds in the microwave and you are good to go!
Enjoy with a glass of milk, coffee or tea! 😊
Tip: if you have more than one baking tray and you wish to bake several batches at a time, place the baking trays in shelfs 2, 3 and 4 of the oven so they cook evenly. Avoid using shelfs 1 and 5.
Tip: make half a batch if 24 sound like too many… but once you've tried one, you’re going to say ‘oohh I should’ve made the whole batch! :D
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