Doubletree Chocolate Chip Cookie Recipe

Giant soft cookies that are packed with chocolate chips and chopped walnuts!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings cookies

Calories 340kcal

Preheat oven to 300F. Line a baking sheet with parchment paper or a silicone baking mat.
Cream butter and sugars in the bowl of a stand mixer on medium speed for about 2 minutes.
1 cup butter, 1 cup brown sugar, ½ cup granulated sugar
Add eggs, vanilla, and lemon juice.
2 large eggs, 2 teaspoons vanilla extract, ¼ teaspoon freshly squeezed 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.
2 ¼ cups all-purpose flour, ½ cup rolled oats, 1 teaspoon baking soda, ½ teaspoon salt, Pinch cinnamon
Stir in just until combined. Don’t overmix.
Stir in chocolate chips and walnuts.
2 ¼ cups semi-sweet chocolate chips, 1 ½ cups chopped 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.

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.
Nutrition values are estimates.