Chocolate Chip Sables

Chocolate chip cookies are the best kind of cookies in the world for me. It’s quick and easy to make, the ingredients are pantry staples, and it tastes great!

Having said that, I am up for testing any variation of this classic. I recently came across an instagram post about Chocolate Chip Sables, which then kept me up all night, searching for the recipe so that I could try it too. It is basically a shortbread cookie + chocolate chip cookie, combined in the most delightful, decadent way.

These are all you need for this recipe!
  • 255 grams total salted butter (2¼ sticks),cold, cut into ½-inch pieces
  • ½ cup(100 grams) granulated sugar
  • ¼ cup(55 grams) light brown sugar
  • 1 teaspoon vanilla extract
  • 2 ½ cups(325 grams) all-purpose flour
  • 6 ounces(170 grams) semi-sweet or bittersweet dark chocolate chips
  • 1 large egg, beaten
  • Demerara or Turbinado sugar, for rolling
  • Line two rimmed baking sheets with parchment paper. Using a stand mixer fitted with the paddle attachment, or a hand held mixer, (I used the Thermomix) beat the butter, both sugars and vanilla on medium-high till it’s light and fluffy (3 to 5 minutes for a stand mixer; 6 to 8 for a hand mixer). Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, then add the chocolate chunks, and mix just to blend. If necessary, knead the dough with your hands to make sure the flour is completely incorporated. At this point, the dough should be smooth and feel like Play-Doh.
  • Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting sticky. Using your hands, form the dough into a log shape; rolling it on the counter will help you smooth it out, but don’t worry about getting it perfect. Each half should form a 8 inch log, 2 inches in diameter. Chill until firm, about 2 hours.
  • Preheat the oven to 350 degrees. Brush the outside of the logs with the beaten egg and roll them in the demerara sugar, to make the edges extra delicious.
  • Using a serrated knife, carefully slice each log into ½-inch-thick rounds (if you hit a chocolate chunk, slowly saw back and forth through the chocolate). If the cookies break or fall apart, just press them back together — the dough is very forgiving. Place them on the prepared baking sheets about 1 inch apart (they won’t spread much). Sprinkle with flaky salt.
  • Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before eating them all.

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DoubleTree Signature Cookie Recipe

It did turn out really good! Soft yet crisp on the edges!

Have you ever stayed at a DoubleTree hotel? If you did I’m sure you’ll remember the warm chocolate chip cookies that welcomed you upon arrival! It was truly something to look forward to!

There are a lot of copy cat recipes online but this recipe was officially released April 9, 2020. See this link https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm for the full article.

I love chocolate chip cookies and would try any recipe I could get my hands on. I did try a couple of copy cat recipes for this particular cookie so now that I have the real recipe, I just had to whip out the ingredients (which I luckily do have on hand despite avoiding grocery store runs lately!) and try it. I’ll let you know how it tastes at the end of this article.

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 

1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

2. 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.

3. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

4. Remove bowl from mixer and stir in chocolate chips and walnuts.

5. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

6. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

7. 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.

These cookies baked for longer than the 10-12 minutes I am used to baking cookies and came out of the oven after 23 minutes paler than most cookies I bake. After waiting for it to cool on the cookie sheet, I carefully took one and tasted it. It did brown up a little bit more than when I first took it out of the oven and flattened some. It was surprisingly crisp on the edges but soft overall. Full of chocolate chips and nuts, it’s really a delicious cookie!

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