Chocolate Chip Cookies may be the most perfect food on the planet.
Since I was a little girl, it has been my quest to try out every single chocolate chip cookie recipe out there and then get in the kitchen and create my own chocolate chip cookie recipes. As many of you know, as a teenager, I would request cookie cookbooks as my presents and would study them for hours at a time. My Mom wished that I felt as much passion about Algebra as I did about cookies! I would finish my chores at lightning speed just so I could get out the big yellow plastic bowl and create another cookie recipe.
Since it is National Chocolate Chip Cookie Day, I must debut a brand new cookie recipe. This one is a keeper! Here is a recipe for the Famous Doubletree Hotel Chocolate Chip Cookies. Oh my word, if you haven’t tried these you better get busy in the kitchen making some cookies! As a kid, I would try to convince my Dad to book a Doubletree Hotel just so I could eat their cookies. Tad obsessed? Maybe. You are going to LOVE these chocolate chip cookies!
What makes these Copycat Doubletree Hotel Chocolate Chip Cookies so special?
Let me count the ways.
First of all, you start with melted butter. That is a great start already! Since the butter is melted, once the sugars are added, they melt into a smooth velvety mixture. This isn’t an oatmeal cookie but there is a surprise. You ground up 1/2 cup of rolled oats in a food processor until a fine powder and you add it into the cookie. It adds such a nice, chewy texture. A touch of lemon juice adds the perfect amount of acidity when paired with baking soda creates tiny little air bubbles to give the cookie some rise and volume.
These Doubletree copycat chocolate chip cookies are uniquely amazing already but we add one more extra special step that sets them apart. Mini chocolate chips! The beauty of using mini chocolate chips is that you get a little chocolate in every single bite. A little walnuts give it a little crunch and cuts the sweetness of the cookie.
You have to make me a deal. Okay? The key to this cookie dough is that it must have time to chill in the refrigerator. Chilling is a very important step as it solidifies the dough and marries the ingredients together. It also keeps the cookies from spreading too much. The ideal chilling time is overnight….if you can wait that long. I prefer to chill my cookie dough for 24-48 hours. I promise the cookies just keep getting better and better! The minimum chill time for this recipe is 1-2 hours.
Once the dough is chilled, bake until golden brown. Then start eating straight out of the oven. These Copycat Doubletree Hotel Chocolate Chip Cookies will melt in your mouth and may be your new favorite chocolate chip cookie recipe!
- 1 cup Butter melted (in microwave)
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 1/2 teaspoon Lemon Juice
- 1/2 cup Rolled Oats ground in food processor
- 2 1/4 cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups Mini Chocolate Chips
- 1 1/2 cups Walnuts coarsely chopped
- Place butter in microwave-safe bowl and cook in microwave until melted, approximately 45-60 seconds.
- Stir in brown sugar and sugar and keep stirring until the mixture is smooth, about 2-3 minutes.
- Stir in vanilla, lemon juice, and eggs.
- In food processor, pulse rolled oats until a fine powder. Add to mixture. Stir in flour, baking soda, and salt until all combined.
- Stir in mini chocolate chips and walnuts.
- Place cookie dough in plastic wrap and wrap tightly. Place in refrigerator to chill.
- The minimum chilling time is 1-2 hours. The ideal chilling time is at least overnight or 24-48 hours.
- Preheat oven to 360 degrees.
- Remove from refrigerator and shape into balls on cookie sheet. If the dough is cold and tightly formed together, use a knife to cut dough sections. It is usually easier to shape into balls once it is in smaller pieces.
- Bake for 11-14 minutes or until golden brown. May sprinkle with a touch of sea salt.
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Happy Baking, my friends!
Yep, I’m making these!
I hope you loved them, Ellen! Thanks for trying out the recipe!
I made the cookies as directed….they came out nice and crispy on the edges and flavor was spectacular… but the cookies shown look chewy and mine were cakey. I prefer a chewy cookie. Can you explain what i did wrong or atleast try…lol thanks
I followed the recipe as directed, refrigerated 24 hours and they turned out excellent! I made big cookies that ended up 5″ round and perfect. Soft and chewy on the inside and crisp around the edges. My hubby said these were the best Chocolate Chip cookies he has eaten. I would have to agree
Hi Dawn! Yay! Love to hear that and it makes me so happy that you and your hubby loved them. Thanks for taking the time to comment. I appreciate it.
How big of a ball did you make to make them five inches big?
Can’t wait to try… yum!!!!
Hi,
Wouldn’t the baking soda would lose its effectiveness if dough is chilled for so many hours?
Is there a substitute if I don’t have a food processor for the oats
a coffee grinder would work
A regular blender will work too.
hi made this cookie in 9 inch and 5 inch pan great i give it 5 stars with almond icing woo la la thanks Blessings
Hi, Melissa!
My husband and I stayed at Double Tree in San Pedro, CA last weekend, my first time. He was so excited to get a cookie and I was like, “A cookie?! He’s so excited for a cookie?! Shouldn’t he be excited that we are going to be away from the kids for 2 days?!” Since THE cookies were not in sight, he asked for them when we were checking in and they happily brought out a big tray of cookies into the check in area. He finished that cookie while we were in the lobby waiting for our room to be ready! My cookie, in the meantime, made it to our room. When I finally settled in, I took a bite of my cookie and I finally started to understand my husband’s excitement 😂😂😂
I didn’t waste anytime and took to Google. There were so many versions of that DT cookie! But since I have tried making your Love At First Sight Chocolate Cake before and loved it, I thought I’d try your recipe for these chocolate chip cookies. The dough is now in the fridge and I am so excited! Do I sound like my husband now? Haha! I am excited but anxious as well. You know why? At first I was concerned of the time I would have to wait before I could bake them but it turns out, that’s the least of my concern😓 I forgot to put in the salt and baking soda until I was already mixing in the chocolate chips! Worse…instead of baking soda, I put in baking powder! So now it’s got baking powder and baking soda 😣 I’m doomed! Soooo…here’s hoping my cookies turn out okay.
can i double the recipe?
Hi Modern Honey,
I’ve saved your recipe for a while now and just got around to try them out yesterday. And i gotta tell u it was amazing… I racklesssly put the ingredients together instead of mixing them separately like it was told because my sons are around “helping” me out… I doubted it would work out when I saw the dough was too wet, but I baked them anyway and they turned out great!! Gooey on the center and the choc chips melted deliciously…
I figure it will be perfect if I follow your recipe to the dot the next time.
I omit the nuts cause i dont have any…
Thank U so much for the recipe, its the best… 🙂
Are these ok to make a freeze for a few days? I’m baking for a 170 people, and I need to make some cookies in advance, Thanks!
I made these today with my son as a way to have fun. They were really good. I through the oatmeal in the blender and put it on grind. I was skeptical by adding the lemon juice and only used 3/4 tsp salt. These cookies were New Year’s Eve day approved. So good…..
I made these today with my son as a way to have fun. They were really good. I through the oatmeal in the blender and put it on grind. I was skeptical by adding the lemon juice and only used 3/4 tsp salt. These cookies were New Year’s Eve day approved. So good…..
I loved these! Halfway through making these, I realized I only had 1/2 of the required flour. I subbed the rest with more oat flour, which I knew would make the cookies chewier and flatter. That, of course, did happen but the taste was still amazing. I will definitely make these again (with the right amount of flour) 🙂
What type of brown sugar should I use? I am guessing light brown?