Description

This DoubleTree Chocolate Chip Cookies recipe replicates the iconic soft and chewy cookie served at DoubleTree hotels. Featuring a perfect blend of semi-sweet chocolate chips, walnuts, oats, and a hint of cinnamon, these cookies offer a delightful texture and rich flavor. The recipe yields 26 generously sized cookies, baked at a low temperature to maintain their chewy centers and golden edges.

Ingredients

Scale

Wet Ingredients

16 tablespoons (2 sticks) unsalted butter, softened
¾ cup granulated sugar + 1 tablespoon
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon fresh lemon juice

Dry Ingredients

2 ¼ cups all-purpose flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch of ground cinnamon

Add-ins

2 ⅔ cups semi-sweet chocolate chips
1 ¾ cups walnuts, chopped

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Instructions

Cream Butter and Sugars: In a large bowl or stand mixer, cream together the softened butter, ¾ cup granulated sugar, and ¾ cup packed light brown sugar on medium speed until light and fluffy, which usually takes about 2-3 minutes.
Add Eggs and Flavorings: Beat in the eggs one at a time, then add vanilla extract and fresh lemon juice. Continue mixing until well combined and smooth.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and a pinch of ground cinnamon to distribute the leavening and spices evenly.
Add Dry to Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed to avoid overworking the dough. Stir until just combined to ensure tender cookies.
Fold in Chips and Nuts: Using a spatula, gently fold in the semi-sweet chocolate chips and chopped walnuts, making sure they are evenly distributed throughout the dough.
Scoop and Bake: Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper. Using a large cookie scoop (about 3 tablespoons), portion the dough into mounds on the prepared baking sheets, spacing them adequately. Bake for 20 minutes, or until the cookies are golden brown around the edges and set in the centers.
Cool: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

Using a lower oven temperature of 300°F helps achieve the signature chewy texture by baking the cookies more gently.
Fresh lemon juice enhances the overall flavor, adding subtle brightness that balances the sweetness.
Be careful not to overmix the dough once the flour is added to keep cookies tender.
Cookies can be stored in an airtight container at room temperature for up to one week or frozen for longer storage.
For a nut-free version, omit walnuts or substitute with more chocolate chips or seeds.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American