DoubleTree Cookie Recipe

This DoubleTree cookie recipe is my absolute favorite chocolate cookie recipe. I have made these cookies hundreds of times, given them as gifts to friends and mailed them in care packages. These cookies are amazing. If you don’t like nuts or are allergic, just omit them.

Originally published on May 24, 2013, I updated this post to include step by step photos.

Cookies! Okay, sooo I have an obsession with cookies and chocolate chip cookies. Each one I have made, I call them the best ever! Now everyone thinks I’m lying. I guess I have to say I have three favorite recipes. The recipe I’m sharing with you today is now in the top three too.

Have you stayed at a Doubletree Hotel before? They give you these fresh-baked chocolate chip cookies and they are heaven. I’m so happy to have found a recipe in my searches, so I can make them at home! And I have to say, these taste even better at home. Once you make them for family and friends, they will ADORE you!

DoubleTree Hotel Chocolate Chip Cookies thelittlekitchen.netDoubleTree Hotel Chocolate Chip Cookies thelittlekitchen.netDoubleTree Hotel Chocolate Chip Cookies thelittlekitchen.netI made these cookies for our food blogger bake sale this year! Huge thanks go out to all of the bloggers who participate this year: Katie’s Cucina (my co-organizer! here’s her recap), Kokocooks, Forkful, Live Pretty, Simply Southern Baking and My Sweet Zepol. We raised almost $700 for Share our Strength! And huge thanks go out to the Winter Garden Harvest Festival — they let us combine our bake sale with their festival which was a blast!

Ingredients:

• 1/2 cup rolled oats
• 2 1/4 cups unbleached all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup unsalted butter (two sticks), softened
• 3/4 cup packed light brown sugar
• 3/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1/2 teaspoon freshly squeezed lemon juice
• 2 large eggs
• 3 cups semi-sweet miniature chocolate chips (you can use regular-sized chocolate chips instead)
• 1 cup chopped walnuts (optional)

Directions:

1. Pulse oats in a food processor until semi-fine or fine.
2. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
3. To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
4. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
5. Using a large cookie scoop (3 tablespoons or you can use a medium-sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
6. To bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake for 13 to 14  minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes).
7. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Read more at https://www.thelittlekitchen.net/doubletree-hotel-copycat-chocolate-chip-cookies-recipe/#XRCvVgHlglp1bZQf.99

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