If you don't know....now you know! The DoubleTree Hotel released their famous chocolate chip cookie recipe back in April during the quarantine. If you have ever stayed at a DoubleTree hotel, then you know that they give you a cookie after you check-in. The cookie is typically still warm and I normally devour mine before I even make it to my room. The recipe for these cookies are very easy to follow but you MUST make them according to the times indicated in the recipe. If you bake cookies as much as I do, I highly recommend using baking mats instead of parchment paper. I have found that they help bake the cookies more evenly and the clean up only involves wiping them down. I hope you enjoy them as much as I do!
Makes 26 cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
1. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
2. 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.
3. 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.
4. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
5. Remove from oven and cool on baking sheet for about 1 hour.