Hi there! Today I mBakinga DoubleTree’s Signature Chocolate chip cookie.
Why I tried this recipe
In early April 2020, DoubleTree by Hilton released their recipe for the Signature DoubleTree Chocolate Chip cookie. I decided to try it since it seemed like the perfect way to spend a weekend afternoon during a global lockdown because of the coronavirus.
According to DoubleTree, more than 30 million signature cookies are consumed every year and I was keen to learn what all the hype was about.
Experiences from trying this Chocolate chip cookie recipe
I don’t usually have a random lemon or lemon juice lying around my kitchen. Hence, I decided to get some hokkien mee (prawn noodles) for lunch because it usually comes with a key lime. That would give just enough juice to make this recipe later!
I made a half batch of the cookies and incorporated 5 ingredient modifications along the way.
1) Instead of using granulated sugar, I used fine sugar. I usually use halve the weight of the granulated sugar to find out how much fine sugar to use in a recipe. In this case, I ended up using 41g of fine sugar.
2) I used a key lime instead of lemon juice. Its purpose in this recipe was to react with the baking soda. The cookie should not end up tasting sour.
3) I used salted butter instead of unsalted butter and omitted the salt in the recipe.
4) I omitted the pinch of cinnamon. Just purely because my family does not like the spicy taste it brings.
5) I swapped out the walnuts for an equal weight for pumpkin seeds since that was what I had on hand.
I would not suggest swapping out brown sugar for white sugar. Although I have not tried it myself, I suspect it would make the cookies more crisp and less soft. Since brown sugar is acidic, it also plays a part in reacting with the baking soda and helps the cookie spread. The people from BuzzFeed and SeriousEats have written articles regarding the effects of swapping brown and white sugar in chocolate chip cookies. You may like to read them first before deciding whether to go ahead with changing the ratio of brown sugar to white sugar in the recipe.
The chocolate you use would also affect your chocolate chip cookie. I have tried the recipe using milk chocolate and it added an extra level of sweetness on top of the sugars in the recipe. Hence, I would encourage you to use dark chocolate with 60% cocoa content or higher if you would like to tame the sweetness level.
When it comes to chocolate chunks or chocolate chips, it is really up to you. Chopping them into fine pieces would make it more evenly distributed in the cookie batter. However, if you prefer pools of chocolate in your cookie, leave it in chunks.
Overall thoughts about doubletree's chocolate chip cookie recipe
Somehow, the cookie did not feel like a chocolate chip cookie to me. It could be due to the presence of oats in it. Don’t get me wrong, DoubleTree’s signature chocolate chip cookies still tastes good! It was not sweet and soft in the centre. The addition of nuts/ seeds provided the cookie with some crunch. However, if I were to use pumpkin seeds again, I would cut the amount used slightly as they did not soften at all while baking. Or maybe next time I would actually try it with the walnuts. Also, I would use dark chocolate instead of milk chocolate in the future.
I have tried baking the cookies immediately after preparing the dough and a second time straight from the fridge. Both times resulted in equally tasty cookies. The 3 tablespoon portion of dough suggested gives 1 medium large cookie that can satisfy a cookie craving.
I would rate DoubleTree’s Signature Chocolate Chip cookie recipe as follows:
(1 being the poor, and 5 being the best)
Since I do not usually have lemon juice lying around, I may not be making this recipe that often. However, it definitely is a reliable recipe that can satisfy a cookie craving quickly since there is no need to let the dough rest or thaw if it was chilled.
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DoubleTree Signature Cookie Recipe
- Baking tray
- Electric mixer
- 113 g salted butter, soft 1 stick
- 41 g fine sugar 3 tbsp
- 75 g light brown sugar 6 tbsp
- 1 egg
- 1/2 tsp vanilla essence
- 1/4 tsp lime juice
- 140 g all purpose flour 1 cup + 1 tbsp
- 22 g rolled oats about 1 tbsp
- 1/2 tsp baking soda
- 230 g chocolate chips 1 1/3 cup
- 110 g pumpkin seeds 7/8 cup
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lime 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.
- With mixer on low speed, add flour, oats, baking soda, and salt blending for about 45 seconds. Don’t overmix.
- Remover bowl from mixer and stir in chocolate chips and pumpkin seeds.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 5cm apart.
- Preheat oven to 150°C. Bake for 20 to 23 minutes, or until edges are golden brown and centre is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Preheat oven to 150°C and place frozen cookies on parchment paper lined baking sheet about 5cm apart. Bake until edges are golden brown and centre is still soft. The original recipe from DoubleTree by Hilton can be found here.