DoubleTree Chocolate Chip Cookies

If you've stayed at a DoubleTree Hotel by Hilton then you'll recognize these delicious and gooey cookies full of mini chocolate chips and walnuts!

On a trip to NYC, my mom, sister, and I stayed at a DoubleTree and were obsessed with the iconic cookies we were given when checking in. The're gooey, soft, crisped around the edges, and full of texture. There are a few unique ingredients in this cookie - lemon juice, cinnamon, and ground oats. They're also huge! You're to scoop the dough out by the 1/4 cup. Of course, you can scoop by the 1 to 2 tablespoons for a average sized cookie (these cookies pictured are 1-tablespoon sized). Just bake them for a little less time.   

I like these cookies to be a little crisper than normal. I bake them for about 17 minutes (8 minutes for small-1 tablespoon sized cookies), hence the darker brown color. If you like them more like the original, bake for about 15 minutes. (The cookies you get at the hotel are prettier than mine in the pictures!) 

This cookie is made with the full 1/4 cup dough.

The cookies, like most cookies, freeze great. Just place the sheet pans of scooped cookie dough in the freezer until solid. Then just pop the dough balls into a freezer bag. When ready to bake, arrange the dough balls on a sheet pan and bake at 350 F for 16 minutes, or until lightly browned around the edges (9 minutes or so for smaller cookies).

DoubleTree Chocolate Chip Cookies
Recipe Source: DoubleTree Hotel & Something Swanky

• 3 cups mini chocolate chips
• 2 1/4 cups all purpose flour
• 1 1/2 cups chopped walnuts
• 1 cup butter, softened
• 3/4 cup white granulated sugar
• 3/4 cup light brown sugar, packed
• 2 eggs
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon fine sea salt
• 1/2 teaspoon lemon juice
• 1/4 teaspoon cinnamon

Add oats to a food processor and pulse until finely ground. Add to a medium sized bowl with the flour, baking soda, cinnamon, and salt. Whisk to combine and set aside.

In a large bowl, cream the butter and sugars until light and fluffy with a electric mixer. Beat in eggs, vanilla, and lemon juice.

Add the dry ingredients into the wet, in batches of 2, and beat until combined. 

Stir in chocolate chips and walnuts by hand. 

Line cookie sheets with parchment paper or silicone mats. Scoop the dough by 1/4 cup onto the cookie sheets, 2 inches apart. Cover with plastic wrap and refrigerate overnight. 

When ready to bake, preheat the oven to 350 F and bake for 15 minutes, or until the edges of the cookies are browned.