If you've ever stayed at a DoubleTree Hilton hotel, you probably experienced their giant, warm chocolate chip cookies. Vacations at the DoubleTree hotel chain were always a bit more exciting because of their amazing cookies! As a kid, I always felt that these cookies were especially delicious, but I couldn't quite put my finger on what made them so special. Fortunately, Hilton generously revealed the recipe for DoubleTree chocolate chip cookies, so you can experience them without having to leave your house!
DoubleTree Chocolate Chip Cookies
https://www.instagram.com/p/B-zrRcaDTNa/
This chocolate chip cookie recipe is superior to regular chocolate chip cookies because of its mix of addicting ingredients like walnuts and rolled oats, not to mention the indulgent size. Few things are more exciting than a cookie the size of your hand! These cookies are so big that it's recommended to use an ice cream scooper when putting the dough onto the baking sheet. The DoubleTree chocolate chip cookies are also delicious because of their unique addition of lemon juice. This interacts with the baking soda to give a super chewy texture to these yummy cookies.
Along with this, the cinnamon in the dough gives them an extra bit of flavor. These copycat DoubleTree chocolate chip cookies are crunchy on the edges and chewy on the inside, so they may not be the best choice for those who prefer soft sweets. However, anyone who's experienced these tasty and distinctive cookies knows that their chewiness is part of what makes them so good.
I firmly believe that the best chocolate chip cookies are those with nuts and other crunchiness, so these goodies don't disappoint. On the other hand, this cookie recipe is easily adapted for those who prefer classic chocolate chip cookies- simply take out the walnuts and rolled oats. You can also substitute pecans for walnuts that's what you have on hand.
How to Make DoubleTree Chocolate Chip Cookies
https://www.instagram.com/p/CBymN8NJkQS/
Preheat oven to 300 degrees F.
Cream butter, sugar, and brown sugar in the bowl of a stand mixer, mixing on medium speed for about 2 minutes.
Add in the eggs, vanilla and lemon juice, mixing on low speed for about 30 seconds. Scrape down bowl, then move it up to medium speed, mixing for about two minutes until light and fluffy.
Keeping your mixer on low speed, add in the flour, rolled oats, baking soda, salt and cinnamon, mixing for about 45 seconds. Make sure not to overmix.
Remove bowl from mixer and add in chocolate chips and walnuts.
Scoop dough onto a parchment paper lined baking sheet, using an ice cream scooper or large spoon, and leave about 2 inches between each cookie. Each scoop should have about 3 tablespoons of dough.
Bake for 20 to 23 minutes, until edges are golden brown and center is soft and chewy. Remove from oven and let cool at room temperature for about an hour. Enjoy your DoubleTree chocolate chip cookies from your own home!
Watch: Holly Fox's Cookie Art Is Our Favorite Stress Relief
Doubletree Chocolate Chip Cookies
Ingredients
- 1/2 pound pound butter, softened (2 sticks)
- 3/4 cup + 1 tbsp granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/4 tsp vanilla extract
- 1/4 tsp freshly squeezed lemon juice
- 2 1/4 cups flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1 tsp salt
- pinch cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
Instructions
- Preheat oven to 300 degrees F.
- Cream butter, sugar, and brown sugar in the bowl of a stand mixer, mixing on medium speed for about 2 minutes.
- Add in the eggs, vanilla and lemon juice, mixing on low speed for about 30 seconds. Scrape down bowl, then move it up to medium speed, mixing for about two minutes until light and fluffy.
- Keeping your mixer on low speed, add in the flour, rolled oats, baking soda, salt and cinnamon, mixing for about 45 seconds. Make sure not to overmix.
- Remove bowl from mixer and add in chocolate chips and walnuts.
- Scoop dough onto a parchment paper lined baking sheet, using an ice cream scooper or large spoon, and leave about 2 inches between each cookie. Each scoop should have about 3 tablespoons of dough.
- Bake for 20 to 23 minutes, until edges are golden brown and center is soft and chewy. Remove from oven and let cool at room temperature for about an hour.
