About a year ago I enjoyed a cookie that changed the way I thought about chocolate chip cookies. And it’s all the fault of Doubletree Hotel!
There’s a Doubletree Hotel across the street from our office … and they were attempting to swoon us into doing more business with them. And if it were up to me… I’d say “DEAL!” Those cookies were awesome!
Someone handed me the recipe about 6 months later… and then another 6 months went by before I finally got around to baking them… but this seems different. But, here goes nothing… let’s start with our “mise en place”.
And then we’ll start with the butter… creaming it into submission.
And then we’ll add our sugars…
And we’ll just keep creaming it…
Then we’ll stop for a scraping of the sides of the bowl…
Drop in one of the eggs and more creaming…
And then the other egg… and more creaming…
And here’s a twist (literally)… this recipe calls for lemon juice. I’ve never made chocolate chip cookies with lemon juice in them. Maybe this is what made them taste so different.. hmm…
Next step: mix together the rolled oats, salt, baking soda, etc…
Add the dry mixture to the creamed sugar mixture. To avoid large puffs of flour on my kitchen walls, I usually add the flour mixture in two or three small doses and start out on low speed with the mixer. And then keep adding more flour until it’s all mixed in.
Then comes the chocolate and a large wooden spoon…
And now I need my ice cream scoop – it apparently makes perfectly sized cookies.
Now – aren’t those gorgeous?!
I sent home a batch of these with our new gardener who stopped in today… he was working between rain spurts and could smell the cookies from the backyard. So, I HAD to send some home with him! Right?!
Now, is smell-a-vision working yet?!
Are you drooling yet?!
So, after I did my baking I found a different recipe online. And this makes more sense. Because when I tasted the cookie (about a year ago, still hot from baking, from the DoubleTree around the corner) I thought I remembered there had been a hint of cinnamon in there. And the recipe I used today didn’t call for any cinnamon… and now I’m disappointed that I ran out of vanilla extract.
Hmph… looks like I’ll be going to the store tomorrow and baking another batch of cookies… but these are still good.
My hero-of-a-hubby opted against dinner tonight… he simply wanted more cookies.
Doubletree Hotel Chocolate Chip Cookies
1 1/2 cups butter, softened
1 1/2 cups granulated sugar
3/4 cup firmly packed brown sugar
2 1/2 teaspoons vanilla
1 teaspoon lemon juice
3 cups all-purpose flour
3/4 cup old-fashioned oatmeal, uncooked (not quick oats)
3/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
3 cups semisweet chocolate chips, Ghirardelli
1 1/2 cups chopped walnuts (optional, in my opinion)
Preheat oven to 375 degrees. Line baking sheets with parchment paper. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie. Bake for 13 – 15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks.
enjoy your time in the kitchen…