You probably know these chocolate chip cookies well if you’ve ever stayed at a DoubleTree Hotel. They’re sweet, gooey and crunchy all in one punch. Earlier this month in a press release, the chain decided to share their exact recipe with the world (finally!)
There have been MANY copycat recipes developed over the years. You can scour the internet and find hundreds of variations floating around. But now you don’t have to! As soon as I heard that this gem had been shared, I knew I had to test it out.
These Cookies Have Lemon Juice?
Yes. One of the more surprising ingredients in this recipe is lemon juice. Now, if you’re worried about these tasting citrusy, don’t be. The lemon flavor doesn’t come through – but the acid in the juice helps to balance all the rich flavors in here. I recommend using fresh lemon juice – always. The bottled stuff may be convenient, but it loses its flavor and acidity while it sits in that bottle. It really is worth it to go grab a fresh lemon.
To get this small amount of lemon juice, I laid the lemon vertically and cut off-center. Then I squeezed juice from the small portion and measured out ¼ teaspoon. This way, you don’t have to cut the lemon into two big halves and potentially waste more than you have to!
Let’s Talk About Chocolate Chips Real Quick
I always have chocolate chips on hand. In fact, I often have several types and brands of chocolate chips on hand. This recipe originally calls for Nestle Tollhouse semi-sweet chocolate chips. Although not all chocolate is created equal, I don’t think it’s necessary to get this exact brand.
However, the type of chocolate chip is important. You can certainly make this recipe with whatever is in your pantry or whatever you like best, but it’s worth noting that different types of chocolate have different levels of sugar. Milk chocolate is the sweetest, so adding those to this recipe might make the cookies a little too sweet. This recipe in particular has quite a bit of sugar, so semi-sweet is the best way to go.
No Stand Mixer?
No problem! These chocolate chip cookies can easily be made without a stand or hand mixer. It will take a little longer to cream the butter and sugar, but you’ll still get the same result. Just make sure you’re using a sturdy wooden spoon or rubber spatula. I like these spatulas with a metal handle – they can withstand a lot more than those with plastic or wood handles.
This dough freezes really well! When I originally made these, I baked half the dough off right away, then pre-portioned and froze the other half. Homemade cookie dough is hard to scoop straight out of the freezer, so I think pre-portioning these is a must. Just scoop them, lay them on a baking sheet to chill for about 10 minutes, and then bag them up and toss them in the freezer for later. You can skip the chilling step if you want, but I find that the balls of dough stick together a lot more if I don’t chill them first.
When you’re ready to make the frozen dough, just following the baking instructions in the recipe and pop them in the oven! No need to thaw.
Try these out and let me know what you think! Did you make any changes? Throw in any yummy additions? Leave a comment below!
DoubleTree Hotel Cookies
It’s here! These famously sweet, comforting cookies are known far and wide. With walnuts, oats, and chocolate, these deliver sweetness and a variety of texture all in one.
½ pound (2 sticks) unsalted butter, softened
¾ cup + 1 Tbsp. (178 g) granulated sugar
¾ cup packed light brown sugar (161 g)
2 large eggs, room temperature
1 ¼ tsp. vanilla extract
¼ tsp. freshly squeezed lemon juice
2 ¼ cup (270 g) all purpose flour
½ cup (50 g) rolled oats
1 tsp. baking soda
1 tsp. salt
Pinch of cinnamon
2 ⅔ cup (454 g) semi-sweet chocolate chips*
1 ¾ cup (198 g) chopped walnuts
- Preheat oven to 300° F and line a baking sheet with parchment paper or a silicone baking mat
- Cream butter and both sugars until fluffy. If using a stand mixer, mix on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice. Blend on low for 30 seconds, then on medium for about 2 minutes. (This can be done by hand. Just mix until light and fluffy.) Scrape down the bowl.
- With mixer on low, add flour, oats, baking soda, salt and cinnamon.
- Stir in chocolate chips and walnuts.
- Portion dough into balls, about 3 tablespoons (one large cookie scoop) and place onto prepared baking sheet, 2 inches apart.
- Bake for 20-23 minutes, or until edges are golden brown.
- Remove from oven and cool on baking sheet for about 1 hour.
- Chocolate Chips: Although the official DoubleTree recipe calls for Nestle Tollhouse brand, use whatever brand you have on hand!
- Frozen Cookies: You can freeze pre-portioned dough for future use! No need to thaw; bake at 300° F until edges are golden brown. When I baked my frozen batch, they took about 24 minutes.
- No Mixer: These can easily be made without and stand or hand mixer! With a little elbow grease, you’ll still get the same results.
Did you try this recipe?
Tag @fg_bakes on instagram and use the hashtag #forgoodnessbakes
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?