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+ servings
chocolate chip cookies

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!
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Dessert, Snack
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
  • ½ cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 ¾ 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 ¼ cup, reduced the baking soda by ¼ tsp, used extra large eggs, and baked at 315F for 25 minutes. Perfect for our mile high city! 
Tried this recipe?Let us know how it was!