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DoubleTree’s Public Relations Team hosted a contest for all culinary teams to see who could make the most unique dessert featuring the DoubleTree Signature Cookie. Pastry chef, Deziree Tellez, came up with a unique recipe featuring the DoubleTree cookie baked as a muffin, vanilla bean mousse and blackberry tuiles! So delicious and unique! If you’re interested in the full recipe, please see below.

 

Please note: Our DoubleTree Signature Cookie recipe is a confidential recipe, but you can substitute this for any chocolate chip cookie recipe you love!

 

DT Cookie Cups

6 cookie disk thawed
1 cupcake tin of 12
cookie spray
1 cup melted chocolate
.5 cup of flour for dusting
rolling pin

  • Preheat oven to 300 degrees and prep turned over cupcake tin by spraying it with cooking spray
  • On a floured surface roll dough disk out into flattened rounds. Take these flattened rounds and place them on every other cupcake mound shaping them into the mold. Then refrigerate for 30 mins t an hour just until the dough sets
  • Once dough has set then place in preheated oven for 8 minutes. If your oven is not a convention oven adjust time by 5-10 minutes
  • Once cookies are done, cool completely. Once cooled, take your melted chocolate and coat the inside of the cookie bowls.
  • Fill with anything you want. In this case it would be the vanilla bean mousse

Vanilla Bean Mousse

1 Vanilla Bean (seeds from pod)
2/3 cup sugar
2 egg whites
1 cup cream

  • Whip cream, vanilla seeds and 1/3 cup of sugar until soft peaks. Then set aside.
  • Beat egg whites until foamy. Then add 1/3 cup sugar and beat until stiff peaks form
  • Fold the egg mixture into the cream mixture
  • Gently pour mousse into prepared cookie dishes and refrigerate for at least 6 hours or overnight.

Blackberry Tuiles

2 oz of butter (room temperature)
3 oz sugar
1.76 oz blackberry pulp
1 ½ oz flour (all-purpose)

  • Cream together butter and sugar then add pulp and flour and mix well
  • Place in fridge covered for an hour or overnight
  • Preheat oven to 350 degrees
  • Place a silpat or parchment paper on a baking sheet. Take a small spoon and drop the batter and spread out into your desired shape. Make sure to leave room between the shaped batter.
  • Bake for about 4-8 minutes until the cookie bubbles and the edges brown.
  • Once down place in cool area to shape cookies.

Simple Syrup Glaze

½ cup sugar
2 tablespoon cornstarch
1 cup apple juice
2 tablespoon corn syrup

  • Bring ½ cup of apple juice and sugar to a boil
  • Dissolve corn starch in remaining apple juice and slowly add the slurry to the liquid boiling and cook until thick.
  • Stir in the corn syrup and bring back to a boil and then remove from heat
  • Let mixture cool completely.

To assemble:

Prepared cookie bowls filled with vanilla mousse
Blackberry tuiles
Fresh strawberries
Simple Syrup Glaze
Mint

  • Place fresh strawberries in glaze and coat completely
  • Take your now glazed berries and arrange three on top of the mousse filled cookies. Take a sprig of mint and place between berries. Top with tuile and offset it a bit.