DoubleTree Chocolate Chip Cookies
User Reviews
4.5
DoubleTree Chocolate Chip Cookies
Description
This recipe blends unsalted butter with granulated and light brown sugars, beaten until light and fluffy. Eggs, vanilla extract, and a touch of lemon juice are incorporated for flavor complexity and moisture. Dry ingredients include all-purpose flour, rolled oats for chewiness, baking soda for leavening, cinnamon, and salt for subtle spice and balance.
Folded in are semi-sweet chocolate chips and chopped walnuts, providing a mix of smooth chocolate and crunchy nuts in every bite. Cookie dough scoops are spaced on parchment-lined sheets and baked at 300°F for about 20 minutes until the cookies develop a golden color on the edges but remain soft inside. Cooling on the baking sheet helps the cookies set without becoming hard.
The texture combines a soft, tender crumb with chewy oats and nutty crunch, while the chocolate chips melt into small pockets of sweetness. These cookies can be served as a snack, dessert, or paired with milk or coffee.
The recipe can be halved successfully for smaller batches. Using room temperature butter and properly creaming sugars improves the cookie’s texture. Cool completely before storing to keep them fresh.
Ingredients
- 1 cup butter unsalted, at room temperature
- 3/4 cup granulated sugar + 1 tablespoon
- 3/4 cup light brown sugar packed
- 2 large egg
- 1 1/4 tsp vanilla extract
- 1/4 tsp lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 tsp salt
- 2 2/3 cups semi sweet chocolate chips
- 1 3/4 cups walnuts chopped
Instructions
- Preheat oven to 300F. Line a baking sheet (s) with parchment paper
- Cream the soft butter, and both sugars in a stand mixer for 2 minutes until light and fluffy, Scrape down the sides of the bowl as necessary. You can use electric hand beaters if you like.
- Beat in the eggs, vanilla, and lemon juice. Beat for 2 minutes, scraping down the bowl as needed.
- Lower the speed and blend in the flour, oats, baking soda, cinnamon and salt.
- Fold in the chocolate chips and walnuts, making sure to get them evenly distributed.
- Use an ice cream scoop to scoop out the dough (3 tablepoon amounts) and place 2 inches apart on your lined cookie sheets. I flatten the balls slightly. Bake for 20-23 minutes until starting to turn golden. I found that 20 minutes worked for me.
- Let the cookies cool on the baking sheets for 15 minutes, then transfer to a cooling rack.
Notes
- Halving the ingredients works well for making a smaller cookie batch.
- Use room temperature unsalted butter for proper creaming and texture.
- Cool cookies on baking sheet before transferring to racks to maintain softness.
- Original recipe sourced from Hilton.com.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28cookies
Amount Per Serving
Calories 296 kcal
% Daily Value*
| Calories | 296kcal | 15% |
| Carbohydrates | 30g | 10% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 32mg | 11% |
| Sodium | 132mg | 6% |
| Potassium | 161mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 232IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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