Doubletree Hotel Copycat Chocolate Chip Cookies Recipe
These chocolate chip walnut cookies are the perfect balance of chewy and crisp, loaded with rich chocolate chips and crunchy walnuts. The addition of oats gives them a wonderful texture, and a hint of cinnamon adds warmth to each bite. Enjoy these delicious cookies fresh out of the oven with a glass of milk or pack them up for a delightful treat on the go.
— Constant Cookbook
Ingredients
- 1/2 cup rolled oats
- 1 cup unsalted butter (two sticks), softened
- 3/4 cup light brown sugar, packed
- 3/4 cup sugar
- 1 1/2 to 2 teaspoons pure vanilla extract
- 1/2 teaspoon freshly squeezed lemon juice
- 2 large eggs
- 2 1/4 cups unbleached all-purpose flour
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 cups semi-sweet chocolate chips (I Ghirardelli)
- 1 cup chopped walnuts
Instructions
- Pulse oats in a food processor until semi-fine or fine.
- In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
- To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
- Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
- Using a large cookie scoop (3 tablespoons or you can use a medium-sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
- To bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake for 13 to 14 minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes).
- Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.
Cook Time
30M
Prep Time
PT20M
Yield
28-30 cookies
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