I made the DT Hotel cookies that Wigs posted at 31462
- Thread starter emtd
- Start date
Glad to hear you both liked the Double Tree Hotel Chocolate Chip Cookies!
Ingredients:
1/2 pound butter, softened (2 sticks)
3/4 cup + 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 (I use a better quality chocolate chip.)
1-3/4 cups chopped walnuts
Directions:
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 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 bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t over mix.
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 degrees F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300 degrees 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.
Link: https://www.foxnews.com/food-drink/doubletree-hotel-official-chocolate-chip-cookie-recipe
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https://www.foxnews.com/food-drink/doubletree-hotel-official-chocolate-chip-cookie-recipe
Ingredients:
1/2 pound butter, softened (2 sticks)
3/4 cup + 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 (I use a better quality chocolate chip.)
1-3/4 cups chopped walnuts
Directions:
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 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 bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t over mix.
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 degrees F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300 degrees 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.
Link: https://www.foxnews.com/food-drink/doubletree-hotel-official-chocolate-chip-cookie-recipe
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https://www.foxnews.com/food-drink/doubletree-hotel-official-chocolate-chip-cookie-recipe
To help prevent spreading*, I found a great hint from Jenn Segal in her Chocolate Chunk Cookie REC
Chocolate Chunk Cookies
Jennifer Segal
Tender, puffy, and fudgy with perfectly crisp edges – these chocolate chunk cookies taste better than Toll House and are more reliable.
Servings: About 3 dozen cookies
Prep Time: 15 Minutes
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
3/4 cup packed dark brown sugar (fine to substitute light)
1 teaspoon vanilla extract
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2-1/2 cups all purpose flour, spooned and leveled (preferably King Arthur flour - see note)
6 oz bittersweet chocolate, best quality such as Ghriardelli, roughly chopped
2 oz milk chocolate, best quality such as Ghirardelli, finely chopped
Instructions
In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
*Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
Note: If time allows, let the dough rest in the fridge overnight - the flavor improves. If you're impatient to even wait a few hours for the dough to firm up in the fridge, you can form the dough into balls on the baking sheet and chill in the fridge until firm, about 30 minutes.
Freezer-Friendly Instructions:
The Cookie Dough can be Frozen for up to 3 Months:
Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Chocolate Chunk Cookies
Jennifer Segal
Tender, puffy, and fudgy with perfectly crisp edges – these chocolate chunk cookies taste better than Toll House and are more reliable.
Servings: About 3 dozen cookies
Prep Time: 15 Minutes
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
2/3 cup granulated sugar
3/4 cup packed dark brown sugar (fine to substitute light)
1 teaspoon vanilla extract
2 large eggs
1 teaspoon salt
1 teaspoon baking soda
2-1/2 cups all purpose flour, spooned and leveled (preferably King Arthur flour - see note)
6 oz bittersweet chocolate, best quality such as Ghriardelli, roughly chopped
2 oz milk chocolate, best quality such as Ghirardelli, finely chopped
Instructions
In the bowl of an electric mixer, beat the butter and both sugars for 3 minutes, or until light, fluffy, and cafe au lait-colored (use high speed on a hand mixer and medium speed on a stand mixer). Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and both chocolates, and mix on low speed until the flour is completely blended and the chocolate is evenly distributed throughout the dough.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours. (The dough can be refrigerated, wrapped tightly in plastic wrap, for up to 1 week or frozen for up to 1 month.)
Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
Drop the dough in firmly packed 1.5-tablespoon balls onto the prepared baking sheet, spacing them about 2 inches apart. (I use a #40/1.5-T cookie scoop with a wire trigger.) Bake for 11 to 13 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough. The cookies can be stored in an airtight container at room temperature for up to 3 days.
*Note: Some readers have had issues with the cookies being flat. This can happen as a result of using a "softer" flour. I highly recommend King Arthur All Purpose Flour for this recipe -- it's high in protein and gluten, and helps cookies hold their shape.
Note: If time allows, let the dough rest in the fridge overnight - the flavor improves. If you're impatient to even wait a few hours for the dough to firm up in the fridge, you can form the dough into balls on the baking sheet and chill in the fridge until firm, about 30 minutes.
Freezer-Friendly Instructions:
The Cookie Dough can be Frozen for up to 3 Months:
Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
If you do not have KAF All-Purpose flour -OR- you cannot find it at the grocery right now, I have
also discovered that I can substitute half the butter in any chocolate chip cookie recipe by using solid Crisco (white or butter-flavored), and this is will reduce cookie spreading when I use Gold Medal All-Purpose flour. (I bake a test cookie first, and if still too much spreading to suit my preference, I will add a bit more Gold Medal AP flour than the recipe calls for. But with half the butter subbed for by using Crisco, I don't have to add as much Gold Medal AP flour as I do when using all butter.)
also discovered that I can substitute half the butter in any chocolate chip cookie recipe by using solid Crisco (white or butter-flavored), and this is will reduce cookie spreading when I use Gold Medal All-Purpose flour. (I bake a test cookie first, and if still too much spreading to suit my preference, I will add a bit more Gold Medal AP flour than the recipe calls for. But with half the butter subbed for by using Crisco, I don't have to add as much Gold Medal AP flour as I do when using all butter.)
That's so kind to offer gluten Marilyn - but I don't
see making these cookies again too soon - because I ate most of them! actually don't know about adding gluten - does that fortify the flour?
For these cookies I used Chipits Milk chocolate chips because that's what the children & grandchildren like. If I'm making cookies for myself and my husband I will use either Bernard Callebaut milk chocolate or for Ina's chocolate chunk cookies I will use semi-sweet.
Thank you for the offer of gluten.
Betty
see making these cookies again too soon - because I ate most of them! actually don't know about adding gluten - does that fortify the flour?
For these cookies I used Chipits Milk chocolate chips because that's what the children & grandchildren like. If I'm making cookies for myself and my husband I will use either Bernard Callebaut milk chocolate or for Ina's chocolate chunk cookies I will use semi-sweet.
Thank you for the offer of gluten.
Betty
My favorite cookie is a family fave and old. Uses 1 cup Crisco, brown sugar, white sugar
flour, oatmeal, coconut, choc. chips, nuts, egg. I get 3 dozen plus and the cookies spread but not a lot. I used butter one time as I was out of Crisco and they spread out too thin.
flour, oatmeal, coconut, choc. chips, nuts, egg. I get 3 dozen plus and the cookies spread but not a lot. I used butter one time as I was out of Crisco and they spread out too thin.