Doubletree Hotel Copycat Chocolate Chip Cookies
User Reviews
4.8
36 reviews
Excellent
Doubletree Hotel Copycat Chocolate Chip Cookies
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A simple and flavorful recipe that's sure to be a favorite.
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Ingredients
- ½ cup old-fashioned oats
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup butter softened to room temperature, salted
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice see note
- 2 egg large
- 2 cups mini chocolate chips
- 1 cup pecans optional, but delicious, toasted, finely chopped
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners.
- In a food processor or blender, pulse the oats until finely blended. Add the flour, baking soda, baking powder, salt and cinnamon and pulse a few times until evenly combined.
- In a large mixing bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the eggs, lemon juice, and vanilla, and mix until creamy and light in color, 3-4 minutes.
- Stir in the dry ingredients and mix until it starts to come together but there are still a lot of dry spots. Add the chocolate chips (and pecans, if using) and mix until just combined and no dry streaks remain.
- Portion the dough into 1 1/2-tablespoon (or so) size mounds (I use my #40 cookie scoop), lining them up on a parchment-lined baking sheet and refrigerate for at least an hour or up to two days. If you are rolling your eyes about refrigerating, I get it and so I will say you CAN bake them right away but they will be a little thinner and the flavor won't be quite as good (but I do it all the time, let's be honest).
- Before baking, I like to roll them in my hands quickly to form uniform balls. Place a couple inches apart on the baking sheets.
- Bake for 11-12 minutes, until the edges are set but the cookies are still soft in the center. Remove to a wire rack to cool completely.
Notes
- These Cookies Freeze Beautifully! as with almost all my drop cookie recipes, I bake them and let them cool completely - then put them in a large tupperware-like container (with sheets of waxed paper between each layer) and freeze.
- Lemon Juice: since I know you may be wondering the same thing, I have no idea what the little bit of lemon juice does or does not do in this recipe. I haven't tried a side-by-side comparison without it because we love the version below (and yes, bottled juice works just fine).
- Chilling the Dough: I mention this in the recipe below but these cookies are a teensy bit better if the dough is chilled. Except for a handful of recipes, I'm usually the one rolling my eyes at chilling cookie dough (come on!) but sometimes you get what you pay for. I admit, I bake these cookies right away a lot, but when I chill the dough, I'm always a tiny bit happier with the outcome (even though I'm a total grump about doing it).
Nutrition Information
Show Details
Serving
1 Cookie
Calories
190kcal
(10%)
Carbohydrates
23g
(8%)
Protein
2g
(4%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Cholesterol
24mg
(8%)
Sodium
147mg
(6%)
Fiber
1g
(4%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 36Cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 190kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 24mg | 8% |
| Sodium | 147mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
36 reviews
Excellent
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