Enjoy the comfort of a classic DoubleTree Chocolate Chip Cookie at home! This official, iconic recipe offers the perfect chewy texture and taste that I savor every time I check into a DoubleTree hotel.
Growing up, it was very easy to decide where we wanted to stay when we traveled. My brother and I were real high rollers: we liked Travelodge for the Sleepy Bears’ Den kids’ room, (which came with a free stuffed bear you could take home). We appreciated a good stay at the Circus Circus in Las Vegas, since our rooms were just a hop away from the midway games parlor where you could win thirty neon pink elephants playing horse-racing ball-roll games that I frankly dominated even as a ten-year old. Holiday Inn was pretty cool too, because who doesn’t love a good breakfast buffet that includes pancakes and real maple syrup?
And, of course, we loved staying at DoubleTree because they always welcomed you with a warm, thick, chewy chocolate chip cookie. This warm, thick, chewy cookie here, to be exact!
I haven’t visited a DoubleTree Hotel since I was in high school, but with most of the travel industry shut down and our daily lives confined to about 400 square feet, a warm wave of nostalgia hit me when I read last week that Hilton revealed its official chocolate chip cookie recipe for DoubleTree.
Because these cookies aren’t just perfect, with a chewy center and crispy edges that every great chocolate chip cookie should have. They aren’t just easy to make, with no chilling required and just 30 minutes needed to make. They aren’t just the only recipe that has ever rivaled my favorite chocolate chip cookie recipe in both taste and texture. (Mind-blowing revelation: the addition of half a cup of oats does wonders for the dough’s structural integrity!)
They’re radiant, and comforting, and they taste like what I imagine sunshine and warm hugs and friendship would taste like if we bottled them up and baked them in an oven and then served them to all of the same friends whose friendship we’ve just absorbed in our cookie dough.
Which, I realize, is a kind of weird serial killer-ish sort of thing to say, but since we’re in quarantine and the lack of real human contact is driving me bonkers, I’d appreciate it if you’d at least let me keep my kookie cookie fantasies.
But seriously, do yourself a favor and try these chocolate chip cookies! 30 minutes–timer starts NOW.
- 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
- 1/4 teaspoon ground cinnamon
- 2 2/3 cups semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts (optional--I omitted these)
- 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.