I am having a cookie while writing this story, and thinking : “Damn, these are gooooood, I should post this recipe asap.”
What makes a recipe special, or food special is not just the taste of it, it’s the memory it brings, and for me this cookie brings back the sweetest memories: first time in Amsterdam & my first marathon. Needles to say I fell in love with both, counting 4 marathons through the years and never missing a chance to visit Amsterdam.
The 25-year-old me, that was just starting to seriously get into baking landed in Amsterdam, and headed to the Double Tree Hotel. I was greeted warmly and was handed a cookie 🙂 good start 🙂 I took a bite of the cookie and it was just heavenly, obviously I wanted to make them myself. Little did I know that the Double Tree hotel chain cookie was famous world-wide and in their own words “They have warm cookies and 560+ hotels to welcome guests worldwide”.
Long story short, I loved the cookie, I tried to find the recipe and replicate it at home, but sth was missing, so I jumped to other challenges and experiments and kind of forgot about it.
Few days ago I came across a post on Instagram featuring the original recipe, made available by the Double tree 🙂 Yayyy, let’s make some cookies. I made some minor changes, to adapt these cookies to my taste, hope you’ll love them as much as I do.
Chocolate & walnut cookies
- 200 g butter (room temperature)
- 1 & 1/2 cup sugar
- 2 eggs (room temperature)
- 1 tsp vanilla extract
- 2 & 1/4 cup all-purpose flour
- 1/2 cup old-fashioned oatmeal
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1 tsp baking powder & 1/2 tsp baking soda
- 2 cups chocolate chips
- 1 & 1/2 cups chopped walnuts
- Beat the butter and sugar together using an electric mixer.
- Add the eggs and keep mixing until the mixture is light and fluffy.
- Add vanilla extract and mix well.
- Add flour, oatmeal, baking powder, baking soda, salt and cinnamon and mix well using a spatula.
- Add chopped walnuts & chocolate chips and mix well.
- Cover the bowl with plastic wrap and let sit in the fridge for at least half an hour.
- Preheat the oven at 180 C.
- Layer a baking pan with baking paper.
- Shapes the cookies ideally using an ice-cream scoop, or just your hands, in the shape and size of ping-pong balls.
- Place the cookies in the baking pan far away from each other because they will expand while cooking.
- I would bake around 6-7 per batch.
- Bake in the preheated oven for 10-15 minutes or until the cookies start to get a nice golden-brown shade on top. Do not over-bake them, we’re looking for a crispy on the outside and chewy in the middle texture.
- When you bring them out of the oven the cookies will be super soft. Use a spatula to transfer them to a wire rack to cool or just let them sit in the pan for a minute and then carefully transfer them to a wire rack.
- Keep baking the other batches of cookies.
- Let the cookies cool completely before serving.