Quote of the Week: Tommaso Landolfi

“I learned about the only two remedies for pain, sadness, paturnias and similar sores of the human heart: they are chocolate and time … I mean that when you feel sad and grief, you just need to eat a little of chocolate or wait a while.”    

                                                                                                   ~ Tommaso Landolfi


DoubleTree Signature Cookie Recipe

My quarantine baking is in full swing. I’ve also found a keeper of a chocolate chip cookie recipe. How can I express the enormity of this?

I’ve been baking since I was a little kid. My mom baked from scratch. She baked a lot. Growing up we literally had dessert every night after dinner.

I was always by her side “helping” or at the very least just licking the spoon and bowl clean. I learned so much watching her over those years. One of the things that she baked most often was chocolate chip cookies. There was nothing like getting a spoonful of raw cookie dough to tide me over until the cookies were baked. It’s still a treat that brings me back. Eventually I was able to make them myself.

Over the years, I’ve probably baked dozens of variations of chocolate chip cookie recipes. The recipes don’t  vary much. For the most part there are no surprises. At least until I saw the recipe for the DoubleTree Signature Cookie Recipe.

It’s a game changer. I’ve never had their cookies before and now I know why they’re so beloved. This is the most substantial chocolate chip cookie that I have ever baked by far. It’s delicious, gooey, solid and filling.

As an aside, because of pandemic panic buying, I hadn’t seen all-purpose flour on store shelves in weeks, so I bought cake flour and used that. I guess I need to make this recipe with regular flour as well to see if there is a difference.

Anyway, the ingredients in this recipes are different. Along with the standard ones, there is cinnamon, lemon juice, walnuts and oats. Also there’s double the normal amount of chocolate chips. But an even bigger difference is the manner of baking. Most recipes bake for about 10 minutes at 375 degrees. These cookies bake at 300 degrees for 20-23 minutes. That’s revolutionary!

I cut this cookie recipe in half and didn’t add the lemon juice, because it was such a small amount. I might try using it the next time. And there will be a next time. I think this is my new standard chocolate chip recipe.

Here is my adapted version of the recipe below. The original version is supposed to make 26 cookies. Maybe I made smaller cookies than called for, but I baked six yesterday and still have plenty of cookie dough left in the fridge. I guess the amount you get will be based on how much dough you use for each cookie.

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DoubleTree Signature Cookie Recipe


1 stick butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 tsp. vanilla extract
1 cup and 2 T flour
1/4 cup rolled oats
1/2 tsp. baking soda
1/2 tsp. salt
Pinch cinnamon
1 1/3 cups semi-sweet chocolate chips
3/4 cup chopped walnuts


Put oven on 300 degrees. Take out cookie sheet.

In a medium bowl, combine butter, sugars, egg and vanilla. Stir in flour, oats, baking soda, salt and cinnamon. Combine. Stir in chocolate chips and walnuts.

Use an ice cream scoop to scoop out the dough onto the cookie sheet, about 2 inches apart. Keep them socially distanced! Bake for 20-23 minutes, until edges are slightly browned. Enjoy!

Recipe: Single Serving Parisian Style Hot Chocolate

hot chocolate topped with whipped cream

Full disclosure! The picture that I took of the hot chocolate that I made for this post did not do it justice.

And this hot chocolate recipe is outstanding! It’s thick, rich and super chocolaty.

I don’t want the picture to keep you from trying it, so this is a stock photo. It’s as easy to make this recipe as using an instant mix. And you will elevate your hot chocolate experience to another level. At home! Without paying a ton of money! Yes, I’m screaming!

Today is one of the coldest days in New England this winter. And on a similarly super cold day five years ago, I blogged a recipe for Single Serving Parisian Style Hot Chocolate.

Back then, I adapted the recipe and I’ve adapted it again. It’s a little “healthier” with less sugar and cream. Today is National Hot Chocolate Day, so it’s the perfect day to try this recipe.

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Single Serving Parisian Style Hot Chocolate

Ingredients + Instructions

1 cup vanilla almond milk
4 T unsweetened cocoa powder
2 T packed brown sugar
1/4 tsp. vanilla extract
pinch of salt
1/4 tsp. ground cardamom

Place ingredients in a microwave safe mug. Whisk until well combined. Microwave for two and a half minutes. Top with whipped cream. Enjoy!

Flashback Chocolate Chip Zucchini Cake with Chocolate Ganache

chocolate zucchini cakeI like a nice surprise. Especially, when it involves food. Even better when it’s dessert. And a chocolate dessert at that.

Now I wish that I could say that this actual cake was presented to me as a surprise and I got to eat it. Not quite. But I did get the next best thing. A surprise tweet!

Five years ago on the old blog, I gave away a festival bundt cake after having won a set of three Nordic Ware Bundt pans from Courtney. I didn’t need to keep all three. Edi was the lucky winner.

I hadn’t thought much about the pan since. Out of the blue this week, Edi showed me a picture of the Chocolate Chip Zucchini Cake with Chocolate Ganache that she baked! Thanks to a comment below by Candelaria, Edi is sharing how she made it, so we can all try.

I’ve made the cake twice and it turned out great both times. I’ve never put nuts in it. The first time had no frosting. I’ve made no other alterations to the recipe.

I used Ghiradelli chocolate chips. I could not find out how many ounces were in the bag, but it’s the typical size bag. I used those leftover after measuring out what I needed to make the ganache frosting.

I only made half the recipe.  I used half and half and a little butter, a little vanilla extract. Enjoy!

So nice to see that the pan has found a happy home and is being used! Now I have been reminded that I haven’t used the pan that I kept!

By the end of this year, this must be remedied! There hasn’t been much baking here and I think it’s time to create some new recipes. Stay tuned!

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Photo Credit: Edi