Doubletree chocolate chip cookies are beyond phenomenal. These monstrous beasts are exceptionally soft, chewy, and buttery. Packed full of gooey chocolate chips and crunchy walnuts.
In the 90’s, DoubleTree hotels started the tradition of giving out these scrumptious cookies to their guests at check-in. Imagine biting into a warm chocolate chip cookie after spending hours on the road. That’s what I call a warm welcome!
And to this day, it’s one of the hotels most defining characteristics.
But, booking a hotel room isn’t the only way to get a hold of these chocolatey delights. In fact, you don’t even need to be a master baker. With this recipe, you can enjoy the warm, gooey goodness in the comfort of your home.
Sorry, Doubletree, but I figured out your secret recipe!
Tips & Tricks for the Best Chocolate Chip Cookies
- When it comes to baking cookies, patience is key. If you’re like me, I’m always eager to bake after forming the dough, but give it time to chill in the fridge. If you’re in a hurry, chill the dough in the fridge for at least one hour. But, if you have the time, your cookies will taste much better if you refrigerate the batter overnight.
- Aside from time, you also need to give your dough balls some space. Don’t place them too close together or they’ll spread into each other as they bake and transform into one giant cookie. Place the cookies at least 2 inches apart.
- Do not skimp on the oats, guys! Even though these aren’t oatmeal cookies, the finely ground oats are the secret ingredient that gives them that distinct flavor and texture that we can’t get enough of.
- Another crucial part of this recipe is the chocolate chips, or rather, the amount thereof. You might be surprised to see the quantity of chocolate needed for this (3 CUPS!), but that’s what makes these cookies oh so irresistible. So please, don’t even think about reducing this amount.
- While typical cookie recipes call for softened butter, this one is an exception. For this one, you will need to use melted butter. Believe me, once it’s mixed with the sugars, it will form a smooth and stunning mixture.
- Don’t rely on the cooking time as much as how the cookies look. Once the edges have turned golden, they’re good to go. Don’t mind that the center still looks undone, since it will continue to bake in the baking sheet.
- And since cookies will continue baking in the baking sheet even after you’ve taken them out of the oven, you don’t want them sitting there for too long. Transfer them onto a wire rack after 3-4 minutes to cool.
- Also, when it’s time to bake the second batch of cookies, don’t use the baking sheet from the first batch. It’s still most likely hot from the oven, so it will cause the dough to over-spread.
And finally… a Few Interesting Facts about DoubleTree Chocolate Chip Cookies.
Did you know? DoubleTree serves around 75,000 chocolate chip cookies per day. That’s 27 million per year! This adds up to more than one million pounds of Ghirardelli chocolate chips per year. About 20 chips go into each individual cookie. Yum!
Wondering how Doubletree keeps their cookies warm and fresh? They have warming drawers built directly into the front desk. So the cookies are always warm, gooey, and tastes like they just came out of the oven.
DoubleTree Chocolate Chip Cookie Recipe
20
servings15
minutes17
minutesIngredients
1/2 cup 1/2 rolled oats
2 1/4 cups 2 1/4 all-purpose flour
1 1/2 teaspoons 1 1/2 baking soda
1 teaspoon 1 salt
1/4 teaspoon 1/4 cinnamon
1 cup 1 (2 sticks) butter (softened)
3/4 cup 3/4 brown sugar (packed)
3/4 cup 3/4 granulated sugar
1 1/2 teaspoons 1 1/2 vanilla
1/2 teaspoon 1/2 lemon juice
2 eggs
3 cups 3 semi-sweet chocolate chips
1 1/2 cups 1 1/2 chopped walnuts
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Grind the rolled oats in a food processor (or blender) until it turns into a fine powder. In a medium bowl, combine ground oats with flour, baking soda, cinnamon, and salt.
- In a separate bowl, cream together butter, brown sugar, white sugar, vanilla, and lemon juice. Stir in the eggs, one at a time, until smooth.
- Add the dry ingredients to the butter-sugar mixture and blend well. Stir in chopped walnuts and chocolate chips and mix by hand until fully incorporated.
- Spoon out 1/4 cup portions of cookie dough onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don’t need to press the dough flat.
- Bake in preheated oven for 16 to 18 minutes or until golden brown around the edges.
- Enjoy!
