DoubleTree Signature Cookie Recipe
Yes, THOSE, Doubletree Chocolate Chip Cookies. Why everyone stays at Doubletrees.
Servings: 26 cookies
Ingredients
The Fat & Sugar Mix
- ½ pound butter, unsalted softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
The Wet Stuff
- 2 large eggs cold
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
The Dry Stuff
- 2 ¼ cups flour
- 1/2 cup rolled oats old-fashioned or quick, NOT instant
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon about 1/8 tsp
The Finish, The Bling
- 2 2/3 cups semi-sweet chocolate chips Nestle Tollhouse
- 1 3/4 cups chopped walnuts sub pecans or nit of choice
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. Will be light and fluffy.
- 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 ribbon-like, 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 nuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. (#24 ice cream scoop)
- 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.
Notes
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.