Who knew coming up with recipes for kids to make would be such a fun task?! I had no idea, really, what I was getting into when I decided to offer free cooking classes for the kids (no matter where in the world!) every week since we’re sheltering in place and kids aren’t going to back to school. I have plenty of nieces and nephews but they weren’t a great source of what I could teach the youngins. I did, however, know that sweets always fare well and seeing as though cookies and cupcakes are solid comfort foods (and my personal kryptonite), I figured we might as well tackle the famous chocolate chip cookie by Doubletree hotel. And, girl/boy, am I so glad we did!
{WATCH THIS: Virtual TV Segment on How to Buy & Cook During Covid-19}
With distant learning being a new thing, it’s been quite special being able to invite some really random (a few are friends’ kids) kid chefs into my kitchen. And while every class has been great, this cookies class was extra special. The kids lined up in the Zoom waiting room like no other class. Two of my adult friends even decided to attend, and actually stayed for the entire class. It’s that real, friends. Adults during quarantine making cookies with me… you know times are different!
So, with all the ingredients at hand, we went at it, virtually. 35 kids intently watching through their computer or tablet screens, as I guided them through making what is legit the best chocolate chip cookie I’ve ever had and made. We tweaked the recipe a bit together. We swooned over the citrus aroma together. We ate cookie batter together. We scooped doughy balls together. We waited in anticipation together. We sunk our teeth into a warm, gooey cookie together.
The COOKIE IS PERFECT. The balance of chocolate (I opted for big ones, not morsels), rolled oats and walnuts, make you roll back your eyes. I’m not even playing with you. I made mine a bit smaller, only because at first sight, the batter didn’t look like I’d get 26. Lo and behold, those folks know what they’re doing. I got 33 instead. So next time for sure I’ll make larger scoops, flatten the ball a bit with the palm of my hand, and then watch the glory rise!
Thank you, Doubletree, for sharing your recipe with the world so that we could enjoy some virtual togetherness during this odd and unfortunate time. There’s definitely a silver lining in all things.
For Mother’s Day, no matter what your situation is, MAKE.THESE.COOKIES. You will not be disappointed.
A few of my tips:
Use a big ice cream scooper to get a chunk of dough. That will give you the size cookie that makes them so appealing. Plus, it’ll help keep them from crumbling.
For a softer cookie, remove from oven 2 minutes before timer. Allow to fully cool.
A FEW OF THE ESSENTIALS YOU’LL NEED TO MAKE THESE AWESOME COOKIES
Eat well, love unapologetically, pray with true intention, and take care of yourself.
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DoubleTree Signature Cookie Recipe
Makes 26 cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
