Slow Cooker Korean Beef

Doubletree Chocolate Chip Cookie Recipe

Name: Doubletree Chocolate Chip Cookie Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 cup butter (softened); 1 cup brown sugar (packed); 1/2 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1/4 teaspoon freshly squeezed lemon juice; 2 ¼ cups all-purpose flour (properly measured); 1/2 cup rolled oats; 1 teaspoon baking soda; 1/2 teaspoon salt; Pinch cinnamon; 2 ¼ cups semi-sweet chocolate chips; 1 ½ cups chopped walnuts

Total Time 33 minutes

Updated on February 11, 2021 | By Kate | 2 Comments

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Doubletree Chocolate Chip Cookie Recipe this recipe is a tweaked version of the original recipe that’s served in the hotels!

Warm chocolate chip cookies are pretty amazing. They’re also a pretty powerful marketing tool.

DoubleTree hotel built quite a reputation off of their warm chocolate chips cookies, and the internet is full of copycat recipes. Recently, though, DoubleTree released their now not-so-secret recipe.

I made a few small changes to their recipe, and, I have to say, the cookies are pretty great!

How to make Doubletree chocolate chip cookies

Cream butter and sugars in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla, and lemon juice. Mix on low for 30 second.

Increase speed to medium, and continue mixing for 2 minutes, scraping down the bowl as necessary.

Add flour, oats, baking soda, salt and cinnamon. Stir in just until combined. Don’t overmix.

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. Bake for 18-23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Why is the oven temperature so low?

When cookies are larger, it’s necessary to lower the oven temperature. Otherwise, the outside of the cookie sets before the cookies have enough time to spread out.

Tips

Butter: I use salted butter in this recipe. If you use unsalted butter, increase the salt to 1 teaspoon total.
Brown sugar: I use light brown sugar in these cookies.
Flour: To properly measure the flour, either weigh the flour or sift/stir to break it up. Lightly spoon into the measuring cup and level.
Oats: I’ve only used old-fashioned rolled oats in this recipe.
Chocolate chips: You can use milk or dark chocolate chips if you prefer. If you like more chocolate chips in your cookies, you can increase the chocolate chips to 2-1/2 cups.

Storage

The cookies can be stored in an airtight container at room temperature for up to 4 days.

Can I freeze these cookies?

You can! To freeze the dough, place scoops of dough on a cookie sheet and freeze until solid.

Once frozen solid, you can place the scoops in a freezer-safe resealable container. To bake from frozen, bake as directed. You may need to add 2-3 extra minutes to the baking time.

To freeze baked cookies, let the baked cookies cool completely. Place the cookies in a freezer-safe resealable container.

More cookie recipes!

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Created by Kate

Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

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