Double Tree Chocolate Chip cookies

When Dawn was 15, I flew to Utah to spend a couple of weeks with my good friend, Sophia.  We spent one night at the Double Tree in SLC and of course, enjoyed the cookies waiting for us on the pillows. This week I found the copy cat recipe.  Made them tonight for Christmas

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DoubleTree Hotel’s Chocolate Chip Cookies

★★★★★

 

4.8 from 6 reviews

In the beginning of the 90’s Doubletree Hotels needed a hook to get people come to their hotels and make them feel welcome. This is when their marketing executives came out with the idea of Doubletree Chocolate Chip Cookies and gifted everyone checking in with a warm and delicious cookie. If you have ever stayed in a Doubletree hotel, you know that it worked like magic.

This is the recipe for Doubletree Chocolate Chip Cookies.

• Author: Aysegul Sanford
• Prep Time: 20 min
• Cook Time: 17 min
• Total Time: 37 minutes
• Yield: 25-28
• Category: Sweets
• Method: Baking
• Cuisine: American

Ingredients

For the dry ingredients:

• 1/2 cup (2 ounces) old fashioned oats – grounded in food processor
• 2 1/4 (11.25 ounces) cups all-purpose flour
• 1 1/2 teaspoon baking soda
• 1 teaspoon table salt
• 1/4 teaspoon cinnamon

For the wet ingredients:

• 1 cup (2 sticks or 8 ounces) butter, at room temperature
• 3/4 cup (5.25 ounces) brown sugar, packed
• 3/4 cup (5.25 ounces) granulated sugar
• 1 1/2 teaspoon vanilla
• 1/2 teaspoon lemon juice, freshly squeezed
• 2 eggs, at room temperature

For the cookies:

• 3 cups semi-sweet chocolate chips
• 1 1/2 cups walnuts, chopped

Instructions

1. Line a baking sheet with parchment paper.
2. Combine the ground oats, all purpose flour, baking soda, salt, and cinnamon in a bowl.
3. In the bowl of a mixer fitted with the paddle attachment, cream the butter and sugars, in medium speed, until combined, 2-3 minutes. Add vanilla and lemon juice and mix for 30 seconds.
4. Add the eggs one by one and mix until smooth,45 seconds.
5. Decrease the speed to low and stir in the dry ingredients into the wet mixture in 3 batches. Before adding each batch, scrape down the bottom of the bowl to make sure that no lumps are remaining.
6. With the speed on low, add the chocolate chips and walnuts into the batter and mix until combined. ~You can also do this by hand.~
7. In order to make sure they are evenly distributed, give it a final hand stir.
8. Using a large ice cream scoop divide the dough into 25 portions and place them on the baking sheet lined with parchment paper. Place it in the fridge and let it rest overnight.
9. When you are ready to bake, place them on a baking sheet at least 2-inches apart from each other (6 cookies per sheet) and bake them in a 350-degree oven for exactly 17 minutes. *
10. Take it out of the oven. Let it sit on the baking sheet for 5 minutes, and then transfer them to a wire rack (to stop cooking).
11. If you want, you can place the unbaked cookies in a large ziplock bag and freeze them.
12. To bake frozen cookies, let them thaw for half an hour before baking. Continue with the same process to bake unfrozen cookies.

Notes

Note: If you want to bake all the cookies, you may have to do it in several baking sheets. I’d recommend doing it one at a time, but if you do several sheets at a time, please be aware that baking time will be longer.