DoubleTree Hotel’s Chocolate Chip Cookie – Is it worthy of the hype?

Unless you are truly isolating on top of a mountain with no connection to the outside world, you have most likely noticed a parade of chocolate chip cookies in your social media feed. Why have loaves of bread been replaced by trending chocolate chip cookies? Because there is a God and he/she is wonderful.

DoubleTree Hotels shared their chocolate chip cookie recipe and the world has gone mad. If you have been a guest in one of their hotels these cookies make an appearance most afternoons. These cookies are worth the hype. I made them this afternoon and they are pure greatness.

Since I had 3 sticks of butter softened, I did some math and made a batch and a half of cookie dough. I baked off three trays and have a huge batch of cookie dough in the fridge to bake tomorrow or Monday. The recipe below makes 26 fairly large cookies.

Make these cookies!

DoubleTree Hotel’s Chocolate Chip Cookie
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• 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
• ½ cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pinch cinnamon
• 2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
• 1 ¾ cups chopped walnuts

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.