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This is the famous (and highly sought-after) recipe for DoubleTree chocolate chip cookies. The key to their signature taste and texture lies in the lemon juice, cinnamon, oats, and plenty of chocolate chips and walnuts.
Here is the formatted recipe with instructions to ensure you get that classic, hotel-style cookie.
DoubleTree Chocolate Chip Cookies
This copycat recipe yields the famous, generously-sized, and delightfully chewy cookies known for their subtle warmth from cinnamon and a hint of tang from lemon juice.
Yields: About 24 large cookies
Prep time: 20 minutes
Chill time: 2 hours (or up to overnight)
Cook time: 12-14 minutes per batch
Ingredients:
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½ cup old fashioned oats
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2 ¼ cups all-purpose flour
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1 ½ teaspoons baking soda
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1 teaspoon salt
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¼ teaspoon ground cinnamon
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1 cup (2 sticks) unsalted butter, softened at room temperature
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¾ cup packed light brown sugar
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¾ cup granulated white sugar
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1 teaspoon vanilla extract
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½ teaspoon lemon juice
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2 large eggs
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3 cups (about 18 oz) semi-sweet chocolate chips
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1 ½ cups chopped walnuts
Instructions:
1. Grind the Oats:
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In a food processor or blender, pulse the old fashioned oats until they are finely ground, almost like a powder. This is a crucial step for the right texture!
2. Whisk Dry Ingredients:
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In a medium bowl, whisk together the ground oats, all-purpose flour, baking soda, salt, and cinnamon. Set aside.
3. Cream Butter and Sugars:
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In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream the softened butter, brown sugar, and granulated sugar together on medium speed for about 2-3 minutes, until the mixture is light and fluffy.
4. Add Wet Ingredients:
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Scrape down the sides of the bowl. Mix in the vanilla extract and lemon juice.
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Add the eggs, one at a time, mixing well after each addition until fully incorporated.
5. Combine Wet and Dry:
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Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
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Using a spatula or wooden spoon, fold in the chocolate chips and chopped walnuts until they are evenly distributed throughout the dough.
6. Chill the Dough:
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Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This step is non-negotiable! It allows the flavors to meld and prevents the cookies from spreading too thin in the oven.
7. Bake:
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Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
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Using a scoop (about 3 tablespoons worth), portion the dough and roll into large balls. Place them about 2 inches apart on the prepared baking sheets. These cookies are meant to be big!
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Bake for 12 to 14 minutes, or until the edges are golden brown but the centers still look soft and slightly underbaked.
8. Cool:
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Remove from the oven and let the cookies cool on the baking sheet for at least 5 minutes. This allows them to set. Then, transfer them to a wire rack to cool completely.
Pro Tips for the Perfect Cookie:
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Don’t Skip the Chill: Chilling the dough solidifies the butter, which results in a thicker, chewier cookie. It also enhances the flavor.
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Lemon Juice is the Secret: The small amount of acid from the lemon juice interacts with the baking soda, helping the cookies rise and contributing a very subtle background note that makes the flavor complex and authentic.
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Measure Flour Correctly: For accuracy, spoon the flour into your measuring cup and level it off with a knife. Don’t scoop the cup directly into the flour bag, as this packs too much in.
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Underbake Slightly: Take them out when they still look a little gooey in the middle. They will continue to cook on the hot baking sheet, giving you that perfect soft and chewy center.
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Cookie Size: For the true DoubleTree experience, make them big! They should be about 3 tablespoons of dough per cookie.
Enjoy the iconic, warm, and nutty taste of the famous DoubleTree cookie right from your own kitchen
