Those good old classics treats and recipes, you know, like this so-called all-American original cookie, the "classic chocolate chip cookie", are what make the world a decent place at times. They take away a bit of the sting that grieving brings, I think. As they evoke a sense of childhood comfort, they may also gently prompt a loved one, or even a stranger of sorts, to smile when they know you've baked said cookies for them, just now, fresh right out of the oven.
As optimistic as I can be about most situations we face in life, there are still some aspects of living--particularly the climate changes that have been rocking our world as of late, and many of my condolences go out to those poor affected families, or the extremely recent farewell of our doted cat, Orion--that naturally predispose me into a spiral of confusion and unavoidable heart ache. It's not always so bad, but it easily comes and goes in the form of thoughts that are fleeting and memories that linger on. The loss of this most friendly, sweet, forgiving, and unconditionally loving feline has been pretty hard on our family. He was family, after all, and he was a beloved member in this village we've learned to build over the years.
It is all so fresh, a memory that both Greg and I so passionately wish were a distant memory, but instead of that, it forces us to go through tearful spells in the most unexpected waves. There are moments when I wish I could easily subvert any and all emotions, in order that I may be the regular old me. But I understand now. I understand that mild guilt from performing mundane tasks such as blogging, or even going out for a pleasurable stroll, is quite normal. It is healthy so long as I don't entertain those thoughts. It is about the guilt that makes me bring myself freely to God, not the condemnation that incapacitates my entire being. It is typical to want to take away all the hurt from every soul I come across, and it definitely isn't wrong to grieve because that's what God uses to heal our hearts, after all. Grieving inside of His wonderful will and trusting that all will pan out in the end.
I pray that these new dulled lenses, as temporary as they are, will soon become colored not in rose per se, but in greater maturity and love. That I will grow further. That I will experience every nuance and nuisance in life with utmost gratitude and appreciation in the very present.
And that, dear friends, is what brings me to sharing this (amazing, ahem) chocolate chip cookie recipe that, if done right, will lend itself to become a life saver during those challenging days. Because isn't it so true? That we all have those crummy days? This recipe is perfectly inspired by Doubletree Hilton's cookies which, I dare say, are one of the many reasons why people love to stay at their hotels (along their wonderful facilities and customer service). I have been asked for the recipe multiple times by different folks--those who've received them as a gift and those who saw them on my instagram posts just a few weeks ago.
As much as I thought the world didn't need another recipe for such an original classic, I also know how much the world is frantically looking for the perfect cookie that makes one stop dead in their tracks...More specifically, the infamous Doubletree Cookie.
After months of sporadic trial and error attempts, I have learned so much through the process of creaming, the kinds of fat we should use, and even the seemingly minor detail of when to add the egg yolk. If you are anything like me and the only science that will ever tickle your senses is the science behind baking, here is the breakdown of why and how these cookies have been achieved so wonderfully, why they boast that coveted crispy edge and outer crumb with a fudge-like inside, how to make them spread so perfectly as they maintain a chewy and notable height, and how they stay in the tupper ware moist and chewy for over a week. No slice of bread needed, as they say.
- There is a new "discovery" by a renown baker who claims that the combination of bread flour and cake flour create an amazing crumb. I've ventured out into using all purpose flour and just a little bit of cake flour, along with oats.
- Creaming melted butter with the sugar (instead of room temp) rends a dense texture, as opposed to tall and cake-like. It will be deep in flavor, but not overly buttery. Which brings us to the next ingredient: shortening. This balances out the flavor of butter and prevents the cookies from browning too quickly, while creating the perfect tan color on the bottom.
- Plenty of granulated sugar will allow the cookie to spread nicely and evenly, while a delicate touch of brown sugar will create a soft crumb. This makes a well expanding cookie without it becoming crunchy and thin.
- One entire large egg will act as the moisture and binding agent, while adding an extra yolk of a large egg will be responsible for the extra fudge-like interior.
- In relation to the last point, I find that adding the yolk at the very end of creaming all the wet ingredients ensures that the cookies will have a chewy and fudgy feel, instead of airy and dry.
- Just a hint of ground coffee will add that "what-is-it" factor and Doubletree adds coffee grounds to their cookies. I just don't know how much.
- Using an air-bake cookie sheet definitely helps in that it is always consistent and reliable. But a regular sheet works beautifully as well. Air-bake sheets are just easier to evenly tan your cookies every single time.
I hope you get to make these for your loved ones, or for yourself if you need a little pick-me-up, and enjoy them as much as we do. As always, thank you for reading, for praying, for those of you who have told me so in the past, and for supporting my passions here on the blog.
Doubletree Hilton Chocolate Chip Cookies Re-Make
Inspired by Doubletree Hilton cookies \\ Makes approximately 20-22 regular sized cookies
1/2 cup+2 tbsp unsalted butter, melted
1/4 cup+1 tbsp vegetable shortening
1 cup granulated sugar
1/4 cup packed brown sugar
1 tbsp vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups all purpose flour
1/2 cup cake flour
1/3 cup rolled oats
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground coffee
1 to 1 1/4 cups semi-sweet chocolate chunks (or chips)
1/2 cup chopped walnuts
1. Preheat your oven to 350F degrees. Melt butter enough so it's not steaming hot.
2. In a standmixer with a large bowl (or a large bowl with an electric beater), cream the butter, shortening, granulated sugar, brown sugar, and vanilla on medium speed for about 1 minute.
3. Add the whole egg and mix for another 45 seconds on medium speed. Then add the egg yolk and mix for about 20-30 seconds, just don't do it for too long. Set aside while you mix the dry ingredients.
4. In a large bowl combine the flours, oats, baking soda, salt, and coffee grounds. Add about a third of the dry ingredients to the wet ingredients, followed by a bit of chocolate chunks and walnuts. Mix with a wooden or rubber spatula just enough to get some of it combined. Repeat the same step until the end but make sure not to over mix. Just enough to get all the ingredients wet and coated in the creamed mixture, and also so the walnuts and chocolate are evenly distributed.
5. Grease an air-bake cookie sheet (or regular cookie sheet is fine) with vegetable shortening. Using an ice cream scoop, make even balls of dough and scoop them onto the cookie sheet about 1 to 1 1/2 inches apart. The dough will be very soft and buttery, and yet it doesn't need to be refrigerated.
6. Bake on the middle rack for approximately 14-18 minutes, depending on your oven. When the cookies are golden all over they are ready to come out. Leave them on the pan for 5 minutes as they reach the final stages of baking outside of the oven. Enjoy!