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COURTESY DOUBLETREE BY HILTON
This recipe calls for chocolate chip cookies and an isle favorite, sweet-bread rolls, to make a beloved local dessert — malasadas.
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Discriminating cookie fans have probably heard of the chocolate chip cookie baked at the DoubleTree by Hilton Alana Waikiki Beach hotel — it’s given out to all guests and is so delicious it’s kinda famous. If you’re the Cookie Monster in your family, here’s a perfect reason to indulge in this or any other chocolate chip treat on Sunday: It’s National Chocolate Chip Cookie Day. The Alana’s general manager is passing out complimentary cookies all day — dressed in an astronaut suit.
Why? The DoubleTree by Hilton chain is celebrating that its cookies will be the first ever baked in space. The cookie dough and a prototype oven will be launched in a rocket later this year, bound for the International Space Station as part of an experiment. The goal is to make long-duration space travel more comfortable.
Even though traveling to Waikiki isn’t quite the trek to outer space, some may still want to stay put. If that’s you, there’s still a way to enjoy a cookie-related treat: Try this easy, decadent recipe created by the Alana’s food and beverage manager, Eric Farley. The recipe calls for chocolate chip cookies and an isle favorite, sweet-bread rolls, to make a beloved local dessert — malasadas.
The dish is so good it’s included in this year’s international DoubleTree Cookbook.
CRUMBLE MALASADAS
By Eric Farley
- Canola oil, for frying
- 1 box pancake mix
- 2 chocolate chip cookies, plus a few more pieces for plating
- 1 (16-roll) package Hawaiian sweet rolls
- 1 cup sugar
- Raspberry and caramel sauces, for drizzling
Heat oil to 350 degrees. Mix enough batter for 4 to 6 pancakes. Finely crumble 2 cookies; mix into batter. Crumble remaining cookies and set aside.
Cut sweet rolls in half from top to bottom, dip each half into batter, then drop into oil. Fry on each side until golden brown, about 45 to 60 seconds per side. Place on paper-towel lined pan to drain excess oil. Toss malasadas in sugar.
Scatter cookie crumbles on a platter. Lay malasadas over crumbles, then drizzle with raspberry and caramel sauces. Serves 16.
Nutritional information unavailable.