DoubleTree Chocolate Chip Cookie Recipe! This recipe is the official bake-at-home recipe for the beloved and delicious DoubleTree Chocolate Chip Cookie, published on the Hilton’s blog website. The difference in these cookies is that they add lemon juice, rolled oats and bake the cookies at 300 degrees. The result is a perfect delicious and chewy cookie! I hope you try the recipe!
DoubleTree Chocolate Chip Cookie Recipe
If you’ve been following me on my little chocolate chip cookie saga, you may know that I’ve been baking different chocolate chip cookie recipes. The NY Times chocolate chip cookie recipe, the Neiman Marcus CCC recipe and now we have the DoubleTree chocolate chip cookie recipe. The warm chocolate chip cookie welcome is synonymous with DoubleTree hotels worldwide, and travelers look forward to receiving one, fresh from the oven, upon their arrival. Many people have different opinions on what constitutes a great cookie. Many people also have differing opinions on which recipe is best. Personally, I love a chewy cookie with crispy edges. I like a balance of semi-sweet, bittersweet and milk chocolate.
I can’t remember the last time I stayed at a DoubleTree hotel but making these cookies was a treat! They add lemon juice and rolled oats and bake the cookies at 300 degrees. The lemon juice reacts with the baking soda to make a softer, chewier cookie. If you like the DoubleTree cookie, you need to try this recipe! Here are some highlights:
- 1986: DoubleTree by Hilton introduced the signature cookie amenity to guests as a way to build brand loyalty through a nightly turn-down service.
- 1995: The warm DoubleTree chocolate chip cookie was transferred to front desks, illustrating and reiterating the brand’s warm welcome.
- 2020: DoubleTree by Hilton shared the official bake-at-home recipe for the brand’s beloved and delicious DoubleTree chocolate chip cookie, so at-home bakers could create the warm and comforting treat in their own kitchens.
DoubleTree Chocolate Chip Cookie Recipe
Ingredients
- 1 cup (2 sticks) unsalted butter room temperature
- 3/4 cup light brown sugar
- 3/4 cup + 1 tablespoon white granulated sugar
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 pinch* ground cinnamon
- 1 3/4 cups chopped walnuts**
- 2 2/3 cups semi-sweet chocolate chips***
Instructions
- Preheat oven to 300°F. Cream the butter, sugar and brown sugar in the bowl of a stand mixer on medium speed fitted with the paddle (or flat beater) attachment for about 2 minutes. Add the eggs, one at a time, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then turn up to medium speed for about 2 minutes, or until light and fluffy, scraping down bowl with a rubber spatula.With mixer on low speed, add the 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. Alternatively, let the stand mixer mix everything for you. Portion cookie dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Bake cookies for about 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. . . if you can wait that long! Enjoy!
- Baker's Note:You can freeze the remaining cookie dough balls, 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 for about 27 to 30 minutes, or until edges are golden brown and center is still soft.
Notes
Recipe from here.
