Hilton DoubleTree's Signature Chocolate Chips Cookie

Ingredients:

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

Procedures:

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.

Makes: 26 cookies.

Source: https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm

Andrei's Chocolate Cookies

Ingredients:
3 3/4 cups chopped bittersweet chocolate, divided
6 tablespoons unsalted butter
6 tablespoons flour
2 teaspoons baking powder
1 teaspoon salt
5 eggs
1 3/4 cups sugar
3 tablespoons prepared espresso
1 teaspoon vanilla paste or extract

Procedures:
Using a double boiler, or in a bowl set over a pot of simmering water, combine 13/4 cups chopped chocolate with the butter and stir until melted. Set aside to cool. Meanwhile, in a small bowl, whisk
together the flour, baking powder and salt.

Using a stand mixer, or in a mixing bowl using an electric mixer, whip the eggs and sugar to the "ribbon" stage (the eggs will puff and lighten in color, and when the beater is removed, the beaten eggs and sugar form a slowly disappearing "ribbon" over the surface of the eggs in the bowl), 8 to 10 minutes.

Slowly add the espresso and vanilla, then the melted chocolate. Add the flour mixture and gently fold in the remaining 2 cups chopped chocolate.

Chill the mixture until it is firm enough to scoop, at least 1 hour.

Shortly before baking, heat the oven to 325 degrees. Scoop about 2 tablespoons worth of dough to form each cookie and place on a parchment-lined doubled baking sheet (the extra pan will help to keep the cookies from burning). Bake until the top of the cookie is crisp and shiny, about 20 minutes, rotating halfway through. The cookies will still be soft as they come out of the oven but will firm up as they cool.

Place the cookies, still on parchment, on a rack until fully cooled.

Makes: 36 Cookies

Standard Baking Co. Oatmeal Raisin Cookies

Ingredients:
1 1/2 cups (6.4 ounces) flour
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3/4 cup plus 2 tablespoons (1 3/4 sticks) butter, at room temperature
3/4 cup plus 3 tablespoons granulated sugar
3/4 cup plus 3 tablespoons dark brown sugar
2 eggs, at room temperature
2 1/2 cups rolled oats
1 1/4 cups raisins

Procedures:
Position racks in the top and bottom thirds of the oven and heat to 375 degrees. Line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, salt, baking powder and nutmeg.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter until smooth and creamy, 1 to 2 minutes. Beat in the granulated and brown sugars
over medium speed until light and fluffy, 2 to 3 minutes. Over low speed, beat in the eggs, 1 at a time, until each is fully incorporated. Use a spatula to scrape down the sides of the bowl.
Slowly add the flour mixture, beating until thoroughly combined, and scraping down the sides of the bowl and paddle as needed. Slowly add the oats and raisins until they are evenly distributed
in the dough.

Using an ice cream scoop, or a spoon and your hands, to form 2-inch balls, drop mounds of the dough onto the baking sheets, evenly spacing them to fit 6 mounds per sheet.

Bake the cookies for 10 minutes, then rotate the baking sheets from front to back and top to bottom, and continue to bake until the edges of the cookies are golden brown and the centers are puffed
and feel set when lightly touched, 10 to 12 additional minutes. The cookies might seem slightly under-baked, but they will crisp as they cool.

Remove the sheets from the oven and cool completely on a wire rack. Continue baking the rest of the dough (be sure the baking sheets are completely cool before reusing to bake additional cookies).

Makes 1 1/2 Dozen cookies.

Source: L.A. Times

Almond Butter Chocolate Chip Cookies

Ingredients:
1 cup unsalted almond butter, stirred well
1 large egg
3/4 cup Stevia
1/4 teaspoon baking soda
1/4 teaspoon sea salt
3 ounces 90% dark cocoa, broken into small pieces

Procedures:
Preheat oven to 350 degrees.

In a medium bowl, stir together first five ingredients until blended. Stir in chocolate.

Drop dough by rounded tablespoon-fulls onto parchment paper lined baking sheets.

Bake for 10 to 12 minutes or until lightly brown. Let cool on baking sheet for five minutes. Removed to a wire rack and let cool for 15 more minutes.

Source: Comfort Foods and Tailgate Treats

The Cravory's Cinnamon Roll Cookies

Cookie dough:

1 cup (2 sticks) butter
1/2 cup (3 1/2 ounces) sugar
1 cup (8 ounces) brown sugar
1/4 cup (1 ounce) powdered sugar
3 eggs
2 teaspoons vanilla extract
3 cups plus 1 teaspoon (13 ounces) unbleached flour
1 teaspoon ground cinnamon
1/4 cup (1 ounce) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

In the bowl of a stand mixer using the paddle attachment, or in a large bowl using a hand mixer, cream together the butter, sugar, brown sugar and powdered sugar. Beat in the eggs, one at a time, until thoroughly combined, then beat in the vanilla extract.

In a separate large bowl, whisk together the flour, cinnamon, cornstarch, baking powder, baking soda and salt.

With the mixer running, slowly beat in the flour mixture just until combined, being careful not to overmix. Remove the dough and cover with plastic wrap. Refrigerate the dough until well-chilled, at least 1 hour.

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Filling:

1 cup (4 ounces) chopped toasted pecans
1/2 cup (4 ounces) light brown sugar
1/4 cup (1/2 stick) butter, melted
1 tablespoon cinnamon

Shortly before assembling the cookies, prepare the filling: In a medium bowl, combine the pecans, brown sugar, butter and cinnamon, mixing until well-combined.

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Cookies and glaze:

Filling
Cookie dough
2 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup (4 ounces) powdered sugar, sifted
1 vanilla bean, scraped
Zest of 1/2 orange, optional
3 tablespoons milk

Flour a cutting board or work surface. Turn the dough out on to the work surface and, using a rolling pin, roll out the dough to a 10-by-10-inch square.

Spread the filling gently but evenly over the dough.

Gently roll the dough into a tight log. Wrap the log in plastic wrap and refrigerate until well chilled, at least one hour, preferably overnight.

Heat the oven to 350 degrees.

Prepare the glaze: In the bowl of a stand mixer using the whisk attachment, or in a large bowl using a hand mixer, whisk together the cream cheese and butter. Slowly beat in the powdered sugar, then the vanilla bean and orange zest (if using). Finally, whisk in the milk until the glaze is smooth and thick.

Grease 2 (12-cup) muffin tins. Remove the dough log from the refrigerator and cut the log into half-inch-thick slices. Place each slice in a greased muffin cup.

Bake the cookies until the tops are slightly browned, about 15 minutes, rotating halfway for even baking.

Remove the cookies and cool, still in the muffin tins, on a rack. Using a fork, generously drizzle the glaze over the baked cookies before serving.

Makes 20 to 24 cookies

Julienne's Double-Chocolate Espresso Walnut Cookies

Ingredients:
1 pound semisweet chocolate, chopped
1/2 cup (1 stick) butter
3/4 cup (3 ounces) unbleached flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 extra-large eggs
1 1/2 cups sugar
2 tablespoons instant espresso powder
1 tablespoon vanilla extract
2 cups fine-quality bittersweet (56% to 60% cacao) chips or 1/4-inch chunks
2 cups coarsely chopped walnuts (about 8 ounces)

Procedures:
Position the oven racks in the center and upper third of the oven and heat the oven to 325 degrees. Line 4 large baking sheets with parchment paper.

In a large, heavy-bottomed saucepan, melt the semi-sweet chocolate and butter over medium-low heat until smooth, 5 to 7 minutes, stirring occasionally.

In a medium bowl, whisk together the flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat together the eggs, sugar, espresso powder and vanilla until blended and slightly foamy, 1 to 2 minutes. Beat in the melted chocolate mixture, then the flour mixture. Stir in the bittersweet chocolate and walnuts.

Using about 3 tablespoons of dough for each cookie, spoon the dough onto two of the prepared baking sheets, forming about 6 cookies per sheet. Bake until the cookies are cracked on top and moist in the center, about 14 minutes (do not over bake so as to keep the center of the cookies moist and fudgy). Transfer the baking sheets to a rack and cool the cookies completely before removing. Remove the cookies gently using a metal spatula.

Makes about 2 dozen cookies.

Milk (L.A) Molasses Cookies

Ingredients:
1 cup (2 sticks) butter
2 cups sugar
2 eggs
1/2 cup molasses
3 1/3 cups plus 1 tablespoon (14.5 ounces) flour
1 tablespoon baking soda
1 1/2 teaspoons cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon salt
1/2 teaspoon ground cloves

Procedures:
Heat the oven to 325 degrees F.

In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the mixture until thoroughly incorporated. Beat in the molasses.

In a separate bowl, whisk together the flour, baking soda, cinnamon, ground ginger, salt and ground cloves. With the mixer
running, slowly add the dry ingredients to the mixture until completely incorporated.

Spoon the batter into mounds (about 2 tablespoons each) and place on a parchment-lined cookie sheet (space the cookies at least
3 to 4 inches apart, as they will spread). Bake the cookies until set, about 18 minutes, rotating halfway through for even coloring.

The sugar glaze can be made with 3 tablespoons water heated with 1 1/2 tablespoons each corn syrup and fondant in a saucepan until
combined, then beaten with 2 cups plus 3 tablespoons powdered sugar until smooth.

Makes 2 Dozen Cookies

White Chocolate Macaroons

Ingredients:
2 cups desiccated (fine) coconut
½ tsp vanilla extract
¼ cup cacao butter
¼ cup coconut oil
¼ cup maple syrup
¼ cup cranberries
1 cup brazil nuts
Pinch salt
Extra coconut to finish


Procedures:
Process brazil nuts to a fine powder. Add coconut and cranberries and process a little more. Add butter, oil, vanilla, maple syrup and salt and process to bring together. Roll into small balls. If mixture is too sticky to roll easily place in fridge for a few hours. Roll balls in the extra coconut. Store in fridge in an airtight container.

Chocolate Almond Cookies

INGREDIENTS:
1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 egg
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
Additional sugar
Slivered blanched almonds

DIRECTION:
1. Beat butter and 1 cup sugar in large bowl until fluffy. Add egg, almond extract and vanilla; beat well. Combine flour, cocoa, baking powder, baking soda and salt; gradually add to butter mixture, beating to form smooth dough. Stir in small chocolate chips. If necessary, refrigerate dough about 1 hour or until firm enough to handle.

2. Heat oven to 350°F. Shape dough into 1-1/8-inch balls; roll in sugar. Place about 2 inches apart on ungreased cookie sheet. Place three slivered almonds on top of each ball; press slightly.

3. Bake 9 to 10 minutes or until set. Cool slightly. Remove from cookie sheet to wire rack. Cool completely. About 3-1/2 dozen cookies.