DoubleTree Chocolate Chip Cookies
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
26
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Calories
318 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
DoubleTree Chocolate Chip Cookies
Description
This cookie recipe is based on the well-known Hilton DoubleTree formula, featuring creamed unsalted butter with granulated and brown sugars, eggs, vanilla, and a touch of lemon juice for brightness. The addition of rolled oats and a pinch of cinnamon complements the chocolate chips and optional chopped walnuts, creating layers of flavor and texture. The dry ingredients include baking soda and salt to support leavening and enhance taste.
Baked at a moderate temperature, the cookies develop golden edges with a soft, still-moist center. Sprinkling flaky sea salt atop warm cookies adds a contrasting note that cuts through sweetness and highlights the chocolate. The result is a cookie that balances sweet, salty, nutty, and buttery elements.
Serving these cookies warm or cooled is suitable, and the absence of walnuts makes the recipe customizable. The addition of sea salt is a personal touch not found in the original recipe but improves flavor complexity.
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup granulated sugar + 1 tablespoon
- 3/4 cup light brown sugar packed
- 2 egg large
- 1 1/4 teaspoons vanilla extract pure
- 1/4 teaspoon lemon juice freshly squeezed
- 2 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch ground cinnamon
- 2 2/3 cups chocolate chips semi-sweet
- 1 3/4 cups walnut optional, chopped
- sea salt for sprinkling on cookies, optional, flaky
Instructions
- Preheat oven to 300 degrees F.
- Using a stand mixer, cream butter, sugar and brown sugar together on medium speed for two minutes, scraping down the sides of the bowl with a spatula, as necessary.
- Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds. Increase the mixer to medium speed and beat for about 2 minutes, or until light and fluffy, scraping down bowl.
- Turn off the mixer and add the flour, oats, baking soda, salt and cinnamon. Mix on low for about 45 seconds or until just combined. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts, if using.
- Portion dough with a cookie scoop or spoon, about 3 tablespoons of dough per cookie, onto a baking sheet lined with parchment paper or a Silpat baking mat, about 2 inches apart.
- Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and sprinkle with sea salt, if desired. DoubleTree doesn’t do this, but I do. Cool on baking sheet for about 1 hour.
Notes
- Flaky sea salt on top enhances the flavor but is optional and not included in the original DoubleTree recipe.
- Walnuts can be omitted for a nut-free cookie or included for added texture and flavor.
- Cool cookies fully on the baking sheet to allow set up without losing softness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 32mg | 11% |
| Sodium | 141mg | 6% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 31mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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