So I was particularly excited when, during quarantine, Hilton published the recipe for their highly sought-after walnut chocolate chip cookie.
Before this pandemic, I would travel often for work and, when choosing between different hotel brands, my heart (and stomach) always leaned towards Hilton. Not because of their comfortable mattresses or customer service, but because, as a reward for choosing that hotel chain, I received a warm walnut chocolate chip cookie upon check-in.
When I say warm, I mean out-of-the-oven warm. The concierge would pull the treat from a magical drawer that, somehow, maintained the cookie’s balance of warmth and perfection.
When Hilton shared the recipe, I knew it something I had to try. To my surprise, it’s a pretty simple set of instructions with just a couple out-of-the-ordinary ingredients (freshly squeezed lemon juice?). But I followed it precisely and it did not disappoint.
The recipe made a batch of 30 cookies, so I did what any respectable person would do: I ate as many as I could before feeling sick and I sealed the rest shut for the next day (i.e. later that night).
So, will I be choosing Hilton next time, now that I can make these bad boys on my own? You bet. If you know me, you know I’ll never say no to a devilishly warm cookie.
Prep time | 20 mins.
Bake time | 20 mins.
Yields | 30 cookies
Source: Hilton
INGREDIENTS
- 2 sticks of softened butter (or 1 cup)
- 3/4 cup + 1 tbsp sugar
- 3/4 cup brown sugar
- 2 large eggs
- 1 1/4 tsp vanilla extract
- 1/4 tsp freshly squeezed lemon juice
- 2 1/4 cups flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1 tsp salt
- 1 pinch of cinnamon
- 2 2/3 cups semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
INSTRUCTIONS
- Preheat the oven to 300°F.
- Cream butter, white sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. If you don’t have a mixer, leave the butter out for about an hour to soften and mix everything by hand.
- Add eggs, vanilla extract and lemon juice for 30 seconds, then medium speed for about 2 minutes or until light and fluffy.
- With mixer on low speed, add the flour, oats, baking soda, salt and cinnamon. Don’t overmix.
- Stir in the chocolate chips and walnuts.
- Use an ice cream scooper to portion the dough onto a baking sheet lined with parchment paper. Spread each portion about 2 inches apart, as the cookies will expand in the oven.
- Bake for 20 minutes or until the edges are golden brown and the center is still soft.
- Remove from the oven when ready and let the cookies cool on a baking sheet.
instacheph 