These are amazing! They welcome you with one at DoubleTree Hilton hotels as a marketing strategy. It works. I became a DoubleTree and cookie person dancing round the Girona hotel room munching happily away. These are made from an online recipe passed on by a chef who apparently worked for DoubleTree. They’re extremely similar and possibly even more delicious being homemade, extra fresh and warm out of the oven. Perfectly crisp outside, soft and moist inside with decadent melted chocolate chips. Mine are made with glutenfree flour and unrefined golden caster sugar, both optional if you prefer standard flour and sugar. The brown sugar, ground oats, cinnamon, vanilla and chopped walnuts all contribute to creating a special cookie with amazing melt-in-your-mouth good quality 46% cacao semi-sweet chocolate chips. From the ecstatic thumbs-up reactions of my teaching colleagues and 8-year old students (they keep asking for more, oops) I’d say they really are the BEST COOKIES EVER!!! And you know I don’t usually capitalise my enthusiasm so they must be pretty good. Lol. They’ve been made several times for testing purposes (ahem) and I might need to make them again. Wink. One teacher said that after a very bad morning this cookie made her happy. What more could you ask for?
So let’s give a cheer for kid-friendly, super-easy recipes. And another hip hip hooray for perfect cookies. We should all have some on hand to welcome visitors to our home sweet chocolate chip homes. 🙂
I call them DoubleTree Hilton cookies because I didn’t dare make any changes to the reportedly original recipe on foodgeeks. Here’s Girona and the welcome cookie from my second stay at the DoubleTree Hilton there. Nom nom.
The changes I made were converting to grams and reducing quantities to bake just one tray. I also used glutenfree flour and unrefined sugar plus followed the advice in comments on foodgeeks to bake less time so they stay soft in the middle.
The illustrated recipes below are printable (just click on them).
DAY 1 – cookie dough
DAY 2 – baking
The cookie dough can be quite stiff out of the fridge so scrape out little by little with the scoop to fill it, pressing bits in if necessary and smooth flat with finger or palette knife. Or shape similar mounds by hand. Keep that 5cm/2in spacing.
It’s fun watching the mounds gradually flatten out in the oven.
Eating and storing
Five minutes after baking I took the first batch to school and they were still warm when they all disappeared. I’d say they’re best eaten warm or on the same day. Theoretically cookies store well in an airtight container for at least a few days.
They travel really nicely to the countryside too. With thanks to my friends for the wonderful day hiking, and for taking the photo and hand-modelling. 🙂
They were well-deserved scrumptious treats after managing to walk to the top of all the hills. Fancy an extra-special chocolate chip cookie?
Wishing you a fond farewell dears. Have a great week with some extra happy baking and cookie-monster-like munching! 😉 Lili x