Berry Cookie Delights

Image of a Triple Chocolate Brownie

Signature recipe from Chef C. Connell at Doubletree by Hilton Sacramento


  • 12 Doubletree chocolate chip cookies
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup raspberries
  • 2 cups stemmed and sliced strawberries
  • 1 tablespoons honey
  • 2 tablespoons Chambord liquor
  • 1/4 cup sugar
  • Whipped cream - instructions follow
  • Melted chocolate - instructions follow

In a large bowl, add all the berries along with the honey, liquor and sugar.

Mix together and refrigerate until ready to use. Cover one Doubletree cookie with a large dollop of the berry mixture. Top with a dollop of whipped cream. Place another Doubletree cookie on top of the whipped cream and drizzle with the melted chocolate

Whipped Cream

  • 1 cup heavy cream
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

In a large bowl, beat the heavy cream with a hand-held mixer until a foam forms.  Add the sugar and vanilla extract and continue beating until soft peaks form.

Melted Chocolate

  • 1/4 pound good quality chocolate bar

Use a double boiler to melt the chocolate.  Fill a saucepan about half way with water and place on low heat. When it just begins to simmer, turn off the stove. Place the chocolate in a glass or metal bowl that fits snugly over the top of the saucepan, but does not touch the bottom of the pan. Stir the chocolate until it is melted.

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