The Great Choc-Chip Cookie Comp: DoubleTree by Hilton

I don’t know if it’s because of quarantine or if “DoubleTree by Hilton” just knew I was doing this “cookie comp,” but either way they recently released their iconic chocolate chip cookie recipe.

Everybody has some version of this memory: you’ve been traveling ALL day. You’ve fought with your cohort, you’re tired, you kinda have to pee. You finally arrive at your hotel, and there they are: a plate piled high with warm, glorious, gooey chocolate chip cookies. And they’re FREE to you! 

These cookies are everyone’s favorite welcome gift. Now that traveling has been put on hold for most people, the recipe is out for people to enjoy in the comfort of their own home. What perfect timing for me.

This recipe is exact. From a few extra ingredients, very specific measurements, and even more specific mixing times, it’s clear DoubleTree is NOT messing around. So I did exactly as I was told.

It starts the same: creaming two sticks of butter with just slightly more granulated sugar than brown sugar. Two minutes go by and then eggs, vanilla, and a tiny bit of lemon juice (unique ingredient #1) go in, and are mixed for 30 seconds on low, followed by 2 minutes on medium. My guess on the lemon juice is it adds to the “chewy” factor most cookies strive for, as well as provides a good “rise” on the cookies; since it’s such a small amount, you don’t taste it!

I baked these on a particularly hot day, but I noticed once I had gotten to this point, the cookie dough resembled the texture of frosting. When I make my own cookies, I usually achieve a similar texture, but after beating for 7 minutes. This was only for 2! Incredible.

Flour, oats (unique ingredient #2), baking soda, salt and cinnamon (#3) go in next, until just combined. Chocolate chips and walnuts are mixed in by hand, and then BOOM! Dough done. 

*Quick Disclaimer: I did not HAVE walnuts. I had to omit them. I don’t like nuts in cookies anyways, but I know many people do. To that I say I am sorry, but I had no way of GETTING nuts in a pinch. Moving on!

The dough gets scooped and baked at a lower temp (300 degrees F) for longer (20-23 minutes), then are meant to sit on the baking sheet for an hour after…if you can wait that long.

Clearly I am passionate about these cookies, so let’s review!

The Look: I’m beginning to realize that my favorite cookies have a certain appearance to them. They’re larger, have some rise but aren’t overly poofy, and have almost a crackly top. These checked all those boxes. 9/10

Crunchy Chew: these nailed it. Crunchy on the outside, chewy and gooey on the inside. Could the center have maybe been a TINY bit gooier? Sure. But these were pretty dang close to perfect. 9.5/10

Chip to Dough Ratio: VERY good. These have more chocolate chips than normal, and though slightly less chocolate chips than Martha Stewart’s, in proportion to the amount of dough MADE, it was a pretty close ratio. 9.5/10

Overall Taste: Again…VERY good. When I tasted the dough, I had really high hopes. It was similar to my go-to favorite cookie dough, but the addition of oats and cinnamon just slightly elevated it. When baked, the oats added just a tiny bit of flare to the texture, and the overall flavor of these guys were incredible. I can’t give a 10/10 to any recipe without KNOWING they’re the best, but again…they’re close. 9.8/10

Wow Factor: between the lemon juice, the oats, and the cinnamon, it’s safe to say DoubleTree knows what to do to take these to the next level. 10/10

FINAL SCORE: 9.56/10

These have earned the best rating so far. HOWEVER, they are EXTREMELY close to Martha Stewart’s recipe, meaning I could have judged kinder/more harshly depending. I’m gonna have to wait for the final side by side taste test to know for sure. But first, a few more recipes to try!