Not a copycat. DoubleTree released its iconic chocolate chip cookie recipe a few days ago. The legit recipe. In fact, a recipe and a video! Hilton put out a press release and…I was headed straight for the kitchen.
And, yup! It’s the legit cookie. And no, there’s not browned butter in it. But there is a surprise ingredient that’s interesting and one that I’ll definitely be using in other cookie recipes. I had to tweak a few measurements for baking at my elevation and even got that right the first time around – always a good thing!
Enjoy these, folks. They’re worth every calorie.
DoubleTree Signature Chocolate Chip Cookie Recipe - The Real Deal
A knockout and a memorable cookie offered to guests checking in at the DoubleTree. Now you can bake the legitimate recipe at home!
Servings: 26 cookies
Ingredients
- ½ pound butter softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
Instructions
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300°F. Bake for 20 to 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.
Notes
Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Baking at elevation: I reduced the white sugar by 1/4 cup, reduced the baking soda by 1/4 tsp, used extra large eggs, and baked at 315F for 25 minutes. Perfect for our mile high city!
