DoubleTree Chocolate Chip Cookies (Official Copycat Recipe)
Make DoubleTree Hotel’s famous chocolate chip cookies at home with this official copycat recipe! Soft, chewy, and loaded with chocolate chips and walnuts.
Ingredients
- ½ pound Butter softened (2 sticks)
- ¾ Cup + 1 tablespoon granulated sugar
- ¾ Cup Brown Sugar lightly packed
- 2 Egg
- 1 ¼ teaspoons Vanilla Extract
- ¼ Teaspoon freshly squeezed lemon juice
- 2 ¼ Cups Flour, All Purpose
- ½ Cup rolled oats
- 1 Teaspoon Baking Soda
- 1 Teaspoon salt
- Pinch cinnamon
- 2 ⅔ Cups Nestle Tollhouse semi-sweet chocolate chips
- 1 ¾ Cup chopped walnuts
Instructions
- Preheat oven to 300°F
- 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.
- 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.
Nutrition
Serving: 2 | Calories: 549kcal | Carbohydrates: 55g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 390mg | Fiber: 4g | Sugar: 31g
Notes
Recipe originally found at DoubleTree by Hilton.
Make sure the butter is room temperature. Room temperature butter is best for creaming.
Use a ¼ cup cookie scoop for large cookies.
Allow the cookies to rest and cool on the cookies sheet until they are room temperature. The heat from the tray will continue to slowly cook them without over drying them.
Fold in the chocolate chips and buts by hand. The dough is thick and a mixer may not be up to the task.
Bake the cookies at 300 for a longer time to keep them soft. This recipe can be doubled but I don't have a mixer big enough to hold a double batch. Also the cookie batter is very thick and hand mixing is needed to fold in the chocolate chips and the nuts. My Kitchen Aid Mixer was crying when I tried to add the chips and nuts, so folding them by hand was needed.
Use a ¼ cup cookie scoop for large cookies.
Allow the cookies to rest and cool on the cookies sheet until they are room temperature. The heat from the tray will continue to slowly cook them without over drying them.
Fold in the chocolate chips and buts by hand. The dough is thick and a mixer may not be up to the task.
Bake the cookies at 300 for a longer time to keep them soft. This recipe can be doubled but I don't have a mixer big enough to hold a double batch. Also the cookie batter is very thick and hand mixing is needed to fold in the chocolate chips and the nuts. My Kitchen Aid Mixer was crying when I tried to add the chips and nuts, so folding them by hand was needed.
CourseCookie Recipes
CuisineAmerican
KeywordDoubleTree Cookie recipe, DoubleTree Cookies
