This DoubleTree Cookie Recipe is one of my favorite chocolate chip cookie recipes. The cookies have crisp edges, a chewy middle, and lots of chocolate, walnuts, and oats.
Just like the cookies you get when you check into a Hilton DoubleTree Hotel. This is apparently the official recipe which I found published in Bake from Scratch Magazine, but is widely available on the internet.
In addition to lots of chocolate chips and walnuts, there’s also a touch of cinnamon for additional flavor
Thick, Chewy Texture
There’s a little lemon juice added which reacts with the baking soda and creates more lift, resulting in a thick cookie with a chewy texture.
- Electric Mixer- either a stand mixer or hand-held.
- Parchment Paper
- Baking Sheets
- Spring-loaded ice cream scoop– not necessary but useful for measuring uniform cookies.
- Wire rack– for cooling the cookies.
Use Softened Butter
Use softened butter, not room temperature or melted butter which can cause the cookies to spread too much. The best way to soften the butter is to let it sit on the counter for 30 to 60 minutes. If you need to soften the butter faster, cut it into cubes. It is softened when you can make an indentation when you press on it with your finger, but the rest of the butter still holds it’s shape.
Measure the flour correctly. Fluff the flour up some in the bag in case it has gotten packed down. Then use a spoon to lightly scoop it into a dry measuring cup. Use the back of a knife to level it off.
Store in an airtight container at room temperature for 4 to 5 days.
- Soft and Chewy M&M Cookies
- Oatmeal Sandwich Cookies
- Chewy Chocolate Chip Cookies
- Chocolate Chip Pudding Cookies
- No-Bake Chocolate Oatmeal Cookies
- White Chocolate Macadamia Nut Cookies
- 1 cup butter, softened
- 3/4 cup plus 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- pinch of cinnamon
- 2 2/3 cups semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
- Preheat oven to 300 degrees and line 2 baking sheets with parchment paper.
- Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 minutes.
- Add eggs, vanilla, and lemon juice. Beat on LOW speed for 30 seconds and then medium speed for 2 minutes, stopping to scrape down the sides of the bowl.
- With mixer on LOW speed, add flour, oats, baking soda, salt, and cinnamon. Beat just until blended in. Do not overmix.
- Stir in the chocolate chips and walnuts.
- Use a spring-loaded ice cream scoop or a 1/4 cup measuring cup coated with cooking spray to scoop about 3 tablespoons of dough for each cookie. Place on prepared baking sheets 2 inches apart.
- Bake for 20 to 22 minutes, or until edges are golden. The center should still be soft.
- Let cool completely on baking sheets.
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Recipe Source: Bake From Scratch