DoubleTree Chocolate Chip Cookie Recipe
This famous DoubleTree cookie recipe is packed full of chocolate chips, walnuts and a few secret ingredients. There’s no need to have stayed at a Hilton DoubleTree hotel to appreciate this out-of-this-world version of a chocolate chip cookie.
Servings: 24 Cookies
Calories: 239kcal
Ingredients
- 1 cup butter room temperature
- 3/4 cup sugar
- 1 cup light brown sugar packed
- 1/4 teaspoon lemon juice freshly squeezed
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1/8 teaspoon cinnamon
- 2 large eggs
- 2¼ cups all-purpose flour
- 1/2 cup old-fashioned rolled oats
- 1 teaspoon baking soda
- 2 2/3 cups chocolate chips
- 1 3/4 cups walnuts chopped
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl with a spatula, or stand mixer with the paddle attachment, cream together the butter, sugar, and brown sugar until light and fluffy, or about 3-4 minutes.
- Add the lemon juice, vanilla, salt and cinnamon and mix to combine, then add the eggs one at a time, scraping down the sides after each addition.
- In a separate medium bowl, combine the flour, rolled oats and baking soda and whisk well, then add the flour mixture into the butter mixture and mix until just combined. You may want to scrape the bottom and sides of the mixing bowl to be sure all of the ingredients are incorporate.
- Add chocolate chips and walnuts and mix gently, just until all ingredients are combined.
- Line baking sheets with parchment paper, or grease lightly with pan spray, then scoop and roll 1¼" balls and place on the prepared trays.
- Bake in a preheated oven for 10-12 minutes, or until the edges are golden brown, but the center is still soft.
- Remove from oven and let the cookies cool on the pan for about 2 minutes before transferring them to a wire rack to cool completely. Enjoy!
Video
Notes
Storing Instructions: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.
Freezing Cookie Dough: Make and scoop the cookie dough as directed, then place onto a baking tray and freeze for at least 30 minutes. Once solid, transfer to freezer bags and store for up to 3 months. To bake, just pull the cookies out onto a parchment or baking mat lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.
Nutrition
Calories: 239kcal | Carbohydrates: 27g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 226mg | Potassium: 76mg | Fiber: 1g | Sugar: 15g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg