So, DoubleTree released their real SIGNATURE chocolate chip cookie recipe to the public. This is NOT a drill, no copycats here. I had no plans to bake chocolate chip cookies today, but I immediately dropped what I was doing when I found out DoubleTree's Signature Chocolate Chip Cookie recipe had been shared. They're soft, chewy and crisp filled with oats, chopped walnuts and lots of chocolate.
“We know this is an anxious time for everyone,” DoubleTree Senior VP and global head Shawn McAteer stated April 9. “A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness."
Truly, honestly, from the bottom of heart...these cookies are so so incredible. This was such a thoughtful pick-me-up for DoubleTree to share. I'm not crying, you're crying.
How to make DoubleTree's Signature Chocolate Chip Cookie:
*(step by step instructions are DoubleTree’s as well as the ingredients, tips and measurements!)
{printable version with measurements below}
- Preheat oven to 300°F
- Cream butter, sugar and brown sugar in the bowl of stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla, and lemon juice to mixer blending on a low speed for 30 seconds and increasing to a medium speed for about 2 minutes (or blend until they become light and fluffy).
- Turn mixing speed to low and begin adding flour, oats, baking soda, salt, and cinnamon. Blend for about 45 seconds and do not over mix.
- DoubleTree suggests removing bowl from mixer and hand stirring in chocolate chips and chopped walnuts. I turned the mixer to the lowest setting and added both to my mixing bowl, and it worked nicely.
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- Portion cookie dough with scoop about 3 tablespoons ( I don't have a 3 tablespoon scoop. I substituted it with an ice cream scoop that I filled about halfway and my cookies were big and delicious). Line baking sheet and place cookies 2-3 inches apart.
- Bake for 20-23 minutes, or until edges are crisp golden brown and center is soft.
- Remove from oven and cool on baking sheet for about 1 hour (I couldn't wait, so I ate mine about 10 minutes out of the oven and they were warm and perfect).
- Cooks 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. I baked 6 of the cookies then portioned and froze the rest!
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EAT & ENJOY!
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DoubleTree's Signature Chocolate Chip Cookie Recipe
“A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness." This is NOT a drill, DoubleTree released their gooey and delicious official signature cookie recipe no copycats here.
Ingredients
- ½ lb butter, softened (½ lb = 2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1¼ teaspoon vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt *I used Maldon sea salt flakes for this
- pinch cinnamon
- 2⅔ cups Nestle Tollhouse semi-sweet chocolate chips
- 1¾ cups chopped walnuts
Instructions
- Preheat oven to 300°F
- Cream butter, sugar and brown sugar in the bowl of stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla, and lemon juice to mixer blending on a low speed for 30 seconds and increasing to a medium speed for about 2 minutes (or blend until they become light and fluffy).
- Turn mixing speed to low and begin adding flour, oats, baking soda, salt, and cinnamon. Blend for about 45 seconds and do not overmix.
- DoubleTree suggests removing bowl from mixer and hand stirring in chocolate chips and chopped walnuts. I turned the mixer to the lowest setting and added both to my mixing bowl, and it worked nicely.
- Portion cookie dough with scoop about 3 tablespoons ( I don't have a 3 tablespoon scoop. I substituted it with an ice cream scoop that I filled about halfway and my cookies were big and delicious). Line baking sheet and place cookies 2-3 inches apart.
- Bake for 20-23 minutes, or until edges are crisp golden brown and center is soft.
- Remove from oven and cool on baking sheet for about 1 hour (I couldn't wait, so I ate mine about 10 minutes out of the oven and they were warm and perfect).
Notes
- Cooks 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. I baked 6 of the cookies then portioned and froze the rest!
Nutrition
Serving: 1cookie | Calories: 319kcal | Carbohydrates: 32g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 203mg | Potassium: 173mg | Fiber: 2g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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Molly
Any alterations for high altitude baking? Thanks! Can’t wait to try these!
Callie
Hi Molly! Are you over 3500ft? The rules of thumb are oven temp increases, baking time decreases and the ingredient measurements may need to get tweaked a bit! If I know the altitude you're at though I will do a little research now and comment what I would adjust! 🙂 I really think you're going to love these cookies! ❤️
...also, if you're in the mood for a cookie with little extra chocolate - I'll just leave this here 😂 https://bingeworthybites.com/chocolate-pecan-cake-mix-cookies/