My Glasgow Kitchen

My Little Corner of the World

I have been planning to try this chocolate chip cookie recipe since it was released during Covid lockdown. It was not feasible then as ingredients were not that readily availabl. Besides that, I was on a low refined carbohydrate diet which means I eliminated added sugar in my diet for a few months.

The website shows measurements by cups and the pdf shows the conversion to metric form in the link below. I made some adaptations too.

I used a small hand mixer so I only used it to cream the sugar and butter then add in the egg. After that, I just mixed it using a spatula. I don’t have an ice cream scoop so I just divide the total dough weight by 13 and weigh each one.

Unfortunately the chocolate chips cookies were placed too close together before baking and it was stuck to each other. But I managed to separately so it didn’t look too bad.

Hilton Doubletree Chocolate Chip Cookie Recipe

(Makes 13 cookies)

Original Recipe here


110g butter

80g granulated white sugar

75g brown sugar

1 egg

140g flour

35g oats

3g baking soda

Pinch salt

Pinch cinnamon

Pinch vanilla powder

230g chopped cooking chocolate

110g chopped walnut


Cream butter and sugar. Mix in egg. Add in dry ingredients (flour, oats, baking soda, salt and vanilla powder and stir. Then, stir in chocolate and walnut. Chill in fridge for few hours. Then weight about 60-65g per cookie and place it on a parchment lined baking tray.  Flatten the dough slightly. Bake 160C for 20 minutes or until brown.

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