DoubleTree Chocolate Chip Cookies
This is the iconic DoubleTree Chocolate Chip Cookie recipe as published on April 9, 2020. (See Tip 1)
Ingredients
- ½ pound butter (2 sticks, 8 ounces) (See Tip 2)
- ¾ cup plus 1 tablespoon granulated sugar (5.69 ounces)
- ¾ cup packed light brown sugar (5.625 ounces)
- 2 large eggs (See Tip 3)
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour (11.25 ounces)
- ½ cup rolled oats (2 ounces old-fashioned oats)
- 1 teaspoon baking soda
- 1 teaspoon salt (See Tip 4)
- Pinch cinnamon (See Tip 5)
- 2 ⅔ cups Nestle tollhouse semisweet chocolate chips (See Tip 6)
- 1 ¾ cups chopped walnuts (See Tip 7)
Instructions
- Cream butter, sugar and brown sugar in bowl of stand mixer on medium speed for about 2 minutes. (See Tip 8)
- Add eggs, vanilla and lemon juice with mixer on low speed for 30 seconds. Then medium speed for about 2 minutes or until light and fluffy, scraping down the bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Do not 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. (See Tips 9 and 10)
- 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.
- You can freeze unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft. (See Tip 11)
- Yield: 26 cookies. (See Tip 12)
Tips/Notes
- Because I always weigh ingredients, I included the weights in parenthesis.
- The recipe didn't specify the type of butter. I used room temperature unsalted butter.
- I let the eggs come to room temperature before using them.
- Even though I generally use Kosher salt, I used table salt in this recipe.
- I used ⅛ teaspoon of ground cinnamon.
- I actually used Ghirardelli bittersweet chocolate chips.
- I used toasted pecans instead of walnuts. I toasted the pecans at 350°F for about 8 minutes until they were fragrant.
- I actually used an electric mixer rather than my stand mixer. It's just too much trouble to lug the stand mixer out.
- I used a smaller ice cream scoop (1 ¾-inch diameter) because I wanted smaller cookies. As a result of this, my cooking time was about 4 to 5 minutes less than called for in the recipe.
- The recipe doesn't call for flattening the cookie dough before baking. However, a DoubleTree video showing how the cookies were made showed the chef flattening the cookie dough.
- The DoubleTree recipe indicates that it makes 26 cookies. However because I used a smaller ice cream scoop to partition the dough, I ended up with 3 ½ dozen cookies.
- I tried baking frozen cookies per the recipe. The resultant cookies came out very thick and a bit undercooked as this picture indicates. Then, I tried first thawing the frozen cookies in the microwave for about 4 minutes on Power Level 1 and then baking them. It really didn't seem to make much difference as to whether I flattened them before baking or not. Either way, they were perfect!
Nutrition
Calories: 197kcalCarbohydrates: 20gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 20mgSodium: 126mgPotassium: 106mgFiber: 2gSugar: 12gVitamin A: 152IUVitamin C: 1mgCalcium: 19mgIron: 1mg
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