A Taste of San Diego

Nothing evokes the warm and fuzzies much like the aroma of homemade chocolate chip cookies baking in the oven or the decadence of a pound cake. This week you will get the recipe for those oh-so-famous chocolate chip cookies from Doubletree by Hilton and a delicious twist on French Toast from the local breakfast experts at Breakfast Republic.

Doubletree by Hilton: Chocolate Chip Cookies

Ingredients

• ½ pound butter, softened (2 sticks)
• ¾ cup + 1 tbs. granulated sugar
• ¾ cup packed light brown sugar
• 2 large eggs
• 1 ¼ tsp. vanilla extract
• ¼ tsp. freshly squeezed lemon juice
• 2 ¼ cups flour
• 1/2 cup rolled oats
• 1 tsp. baking soda
• 1 tsp. salt
• Pinch cinnamon
• 2 ₂/₃ cups Nestle Tollhouse semi-sweet chocolate chips
• 1 ₃/₄ cups chopped walnuts 

Directions

• Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
• 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.
• With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
• Remove bowl from mixer and stir in chocolate chips and walnuts.
• Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
• Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
• 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. 

Breakfast Republic: S’mores French Toast

Ingredients:

French Toast

• 8 1-inch thick slices brioche bread
• 1 qt. heavy cream
• 6 egg yolks
• 1 cup brown sugar
• ¾ cup vanilla extract
• ¾ cup spiced rum

S’mores

• ½ cup graham crackers
• 30 small marshmallows

Topping:

• Drizzle Ghirardelli chocolate sauce

Directions:

• In a mixing bowl add heavy cream, egg yolks, brown sugar, vanilla extract, spiced rum and graham crackers.
• Mix until all ingredients are well combined.
• Soak brioche bread in mix and place on medium heat.
• Griddle for approximately 3 minutes each side.
• Top with marshmallows and use a torch to achieve a light burn.
• Drizzle with chocolate sauce and top with powder sugar.

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