Doubletree Hotel Chocolate Chip Cookies
Experience the irresistible charm of DoubleTree Hotel's famous chocolate chip cookies, a treat celebrated for its rich, indulgent flavor and perfectly chewy texture. This iconic recipe combines the warmth of cinnamon, the hearty goodness of rolled oats, and the unexpected brightness of a hint of lemon juice, elevating the classic chocolate chip cookie to a gourmet delight. Packed with semi-sweet chocolate chips and crunchy chopped walnuts, these cookies bake to golden perfection with soft centers and crisp edges. Perfectly portioned for sharing—or savoring all to yourself—this recipe is your gateway to creating bakery-style cookies right in your own kitchen. Ready in just 40 minutes, these dreamy cookies are ideal for everything from elevating your dessert table to indulging in an afternoon snack.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Light brown sugar, packed
- 2 pieces Large eggs
- 1.25 teaspoons Vanilla extract
- 0.25 teaspoon Lemon juice
- 2.25 cups All-purpose flour
- 0.5 cup Rolled oats
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 0.25 teaspoon Cinnamon
- 2.667 cups Semi-sweet chocolate chips
- 1.75 cups Chopped walnuts
Instructions
Preheat your oven to 300°F (150°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 2-3 minutes.
Add the eggs, vanilla extract, and lemon juice to the butter mixture. Blend thoroughly until smooth.
In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
Stir in the semi-sweet chocolate chips and chopped walnuts by hand until evenly distributed.
Using a cookie scoop or tablespoon, portion out 3-tablespoon-sized balls of dough and place them onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 18-20 minutes, or until the edges are golden brown but the center looks slightly underbaked. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
7620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 464.9 g | 596% | |
| Saturated Fat | 213.3 g | 1066% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 3840 mg | 167% | |
| Total Carbohydrate | 863.0 g | 314% | |
| Dietary Fiber | 55.9 g | 200% | |
| Total Sugars | 545.6 g | ||
| Protein | 113.3 g | 227% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 433 mg | 33% | |
| Iron | 33.5 mg | 186% | |
| Potassium | 1719 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
