Doubletree Chocolate Chip Cookie Recipe
User Reviews
5
Doubletree Chocolate Chip Cookie Recipe
Description
This cookie recipe involves creaming together softened butter with brown and granulated sugars, then adding eggs, vanilla, and a bit of lemon juice to balance flavors. The dry ingredients include all-purpose flour, rolled oats, baking soda, salt, and a pinch of cinnamon which contribute to texture and depth of flavor. Semi-sweet chocolate chips and chopped walnuts fold in last.
Baking at 300°F produces cookies with crisp edges and a soft, chewy center. Cooling them on the baking sheet allows the cookies to develop their final texture. They make a hearty, flavorful treat suitable for a snack or dessert.
Clear measuring techniques for flour and recommendations for ingredient variants are included for consistent results. Salted butter is used, but adjustments are noted if unsalted butter is preferred. The cookie dough handling emphasizes not overmixing once flour is added. Chocolate chip quantity may be increased for those desiring more chocolate. Nutrition values given are estimates.
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1/4 teaspoon lemon juice freshly squeezed
- 2 ¼ cups all-purpose flour properly measured
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Pinch cinnamon
- 2 ¼ cups chocolate chips semi-sweet
- 1 ½ cups walnuts chopped
Instructions
- Preheat oven to 300F. Line a baking sheet with parchment paper or a silicone baking mat.
- Cream butter and sugars in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla, and lemon juice.
- Mix on low for 30 second.
- Increase speed to medium, and continue mixing for 2 minutes, scraping down the bowl as necessary.
- Add flour, oats, baking soda, salt and cinnamon.
- Stir in just until combined. Don’t overmix.
- 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.
- Bake for 18-23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Notes
- Using salted butter is recommended; increase salt if unsalted butter is used.
- Light brown sugar is preferred for this recipe.
- Measure flour by weighing or gently spooning and leveling to avoid dense cookies.
- Only old-fashioned rolled oats have been tested; other oat types may affect texture.
- Milk or dark chocolate chips can substitute for semi-sweet if desired.
- Increasing chocolate chips to 2½ cups is possible for a richer chocolate flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26cookies
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 340kcal | 17% |
| Carbohydrates | 32g | 11% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 203mg | 8% |
| Potassium | 184mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 247IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 37mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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