DoubleTree Signature Cookie Recipe

Chocolate Chip Cookies are still our favorite cookie!

Ask anybody in my house (perhaps not the baby, but I am sure she will agree when she can speak) what our favorite cookie is and we will tell you without a doubt that it is a classic chocolate chip cookie.  I actually do not bake them too frequently, because we tend to lose self-control. With so many of us at home right now as result of COVID-19 many restaurants, hotels, amusements parks, etc. are sharing some of their favorite recipes.  When Doubletree shared this recipe a couple weeks ago, both my husband and my dad sent me the link.  I took that as a sign that I should definitely make them.  I have stayed at DoubleTree many times, and I honestly don’t think my cookies turned out quite like their cookies, but they were still delicious!   We still prefer my recipe, but these were a nice treat. 
DoubleTree Signature Cookie Recipe
makes 26 cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts 
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl. 
With mixer on low speed, add 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.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 
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.
Cook’s note: You can freeze the unbaked cookies, 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 until edges are golden brown and center is still soft.
Notes:  I used my standard cookie scoop and was able to get 3 dozen cookies.  We left out the walnuts as we are not fans.  I also only added 2 cups of chocolate chips, because 2 2/3 cups seems like way too much!  I used a mix of miniature chocolate chips and regular chocolate chips.

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