Description
This DoubleTree Chocolate Chip Cookies recipe replicates the iconic hotel cookie, delivering soft, chewy, and buttery cookies packed with semi-sweet chocolate chips and crunchy walnuts. Perfect for cookie lovers seeking a classic treat with a delightful balance of flavors and textures.
Ingredients
Scale
Wet Ingredients
- 16 tablespoons (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar + 1 tablespoon
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon fresh lemon juice
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of ground cinnamon
Add-ins
- 2 â…” cups semi-sweet chocolate chips
- 1 ¾ cups walnuts, chopped
Instructions
- Cream Butter and Sugars: In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar on medium speed until the mixture is light and fluffy, ensuring a smooth texture for the cookies.
- Add Eggs and Flavorings: Beat in the eggs, vanilla extract, and fresh lemon juice until the batter is well combined and uniform, infusing subtle flavors that enhance the overall taste.
- Whisk Dry Ingredients: In a separate bowl, whisk together all-purpose flour, rolled oats, baking soda, salt, and a pinch of ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined to avoid overmixing, which can toughen the cookies.
- Fold in Chocolate Chips and Walnuts: Using a spatula, gently fold in the semi-sweet chocolate chips and chopped walnuts to evenly incorporate the chunks without breaking them up.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper to prevent sticking and make cleanup easy.
- Portion and Bake Cookies: Use a large cookie scoop (about 3 tablespoons) to portion the dough onto the prepared baking sheets. Bake for 20 minutes, or until the cookies are golden brown with edges set but centers still slightly soft.
- Cool Cookies: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, ensuring they set perfectly and achieve the ideal texture.
Notes
- For softer cookies, do not overbake; remove once edges are set but centers remain soft.
- Ensure butter is fully softened to achieve the fluffiest dough.
- Using fresh lemon juice brightens the flavor subtly without making the cookies tart.
- You can substitute walnuts with pecans or skip nuts for a nut-free version.
- Store cookies in an airtight container at room temperature for up to 5 days.
