No matter your celebrity status, the DoubleTree Hotel Chocolate Chip Cookie is one of those sweet little pleasures that is the equivalent to rolling out the red carpet. Whether your journey was 30 minutes or 3 days, there is nothing quite like receiving a little welcome treat once you’ve checked in. The DoubleTree Hotel provides one of these amazing chocolate chip cookies to each and every one of their guests. This copycat recipe will make you feel like a V.I.P even in the comfort of your own home. SA-WE-EET!
If you’ve never stayed in a DoubleTree Hotel or enjoyed one of these amazing cookies, you best get on to booking a getaway right now. Go ahead…I’ll wait. Or, you can just take my word that the rumors are true and these are totally scrumptious. All things fair though…can you really go wrong with a chocolate chip cookie? Are they not the classic comfort treat?
There are three ingredients that make this recipe unique in my opinion. The first is the addition of rolled oats. Don’t be fooled thinking these are chocolate chip oatmeal cookies though because they are not. The addition is just a half a cup and because they are ground and added to the flour, all you really pick up on is extra texture and crunch – in all the right ways.
Second, the ground walnuts. Now I’m not gonna say NO to walnuts in my cookies but we’re trying to keep these classic. Brilliantly, the recipe calls for the walnuts to be finely chopped so this cookie benefits from the additional moisture and flavor of the walnut without putting out a nutty-vibe. Know what I mean? The ground walnuts make this one beefy cookie that can stand on its own. #respect
If you haven’t scrolled down to the recipe yet, there is no typo. There are indeed 3 CUPS OF MINIATURE CHOCOLATE CHIPS in this recipe. I kid you not. I’ll be honest, the first time I made these, I couldn’t do it, I just couldn’t bring myself to putting THAT MANY chocolate chips in the mix. They were still delicious but the next time I made them, I went all the way baby. Don’t be scared, it’ll change your life forever…or for like 3 minutes.
It’s the oatmeal and walnuts in my opinion that can support all those chocolate chips. Without, I think you would just get a gloopy mess of chocolate. Ummm…maybe that’s not such a bad thing. If you experiment with it,
invite me over, let me know.
Many of you may already have a go-to chocolate chip cookie recipe in your arsenal but I seriously urge you to add this one to your collection. The DoubleTree hotel has been churning these out for well over 25 years – that’s got to be a good sign no?
enjoy | liz | xo
- 1/2 cup rolled oats
- 2-1/4 cups all-purpose flour
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup brown sugar, packed
- 3/4 cup granulated sugar
- 1-1/2 tsp vanilla extract
- 1/2 tsp lemon juice
- 2 eggs
- 3 cups miniature semi-sweet chocolate chips
- 1-1/2 cups walnuts, finely chopped
- In a food processor or blender, grind the oats until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. Set aside.
- In a stand mixer using the paddle attachment, cream together the butter, sugars, vanilla, and lemon juice on medium-high speed for 3-4 minutes. Add the eggs and continue to mix until smooth.
- Add the flour mixture to the butter mixture and combine on low speed until dough forms, about 1 minute. Gently fold in ALL the chocolate chips and walnuts until just combined. Do not over mix.
- Chill the dough for a minimum of 30 minutes to overnight in the refrigerator.
- Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon mat. Scoop rounded 3 tbsp sized portions onto prepared cookie sheet keeping each 2 inches apart.
- Bake for 12-13 minutes, until edges are just golden brown. Remove from oven and let sit on baking sheet for another 5 minutes before transferring to a wire rack to cool.
- For fast and even results, use your food processor to "chop" the walnuts.
- To store, keep in an airtight container at room temperature.
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