Doubletree Hotel Chocolate Chip Cookies

Ingredients

Equipment Needed

• •Stand mixer or hand mixer
• •Large cookie scoop (3 tablespoon capacity)
• •Rimmed baking sheets
• •Parchment paper
• •Wire cooling rack

Instructions

1. 1

   Cream butter and sugars

   Place the softened butter in a large mixing bowl with both sugars. Beat with a stand mixer or hand mixer on medium speed until light and fluffy, about 3 minutes. The mixture should look pale and hold soft peaks when you lift the beater. Scrape down the sides of the bowl at least once. This step builds the cookie's structure, so don't rush it.

   Properly softened butter dents easily when pressed but holds its shape. If your butter is too soft or partially melted, refrigerate it for 10 minutes before proceeding.
2. 2

   Add wet ingredients

   Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture may look slightly curdled after the first egg. Keep beating. Add the vanilla extract and lemon juice, mixing until combined. The lemon juice is barely detectable in the final cookie, but it brightens everything and helps keep the interior moist for days.

3. 3

   Combine dry ingredients

   In a separate bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. The oats should remain visible as distinct flakes. They'll soften during baking but retain enough texture to distinguish these cookies from ordinary chocolate chip versions.

4. 4

   Mix the dough

   Add the dry ingredients to the butter mixture in two additions, mixing on low speed just until the flour disappears. Overworking develops gluten and produces tough cookies. When a few streaks of flour remain, add the chocolate chips and walnuts. Mix briefly until evenly distributed. The dough will be thick and studded throughout with chunks.

5. 5

   Portion the cookies

   Using a large cookie scoop or measuring out roughly 3 tablespoons per cookie, portion the dough onto parchment-lined baking sheets. These are substantial cookies, about the size of a tangerine. Space them at least 2 inches apart because they spread during baking. You'll get about 26 cookies from this batch.

   For the most consistent results, weigh your portions. Each ball should be about 70 grams.
6. 6

   Chill the dough

   Refrigerate the portioned cookie dough balls for at least 1 hour, or up to 24 hours. Cold dough spreads more slowly in the oven, producing thicker cookies with better texture. This resting period also allows the oats to hydrate and the flavors to meld. The Doubletree secret: patience before baking.

   For deeper flavor, rest the dough 24 hours. The difference is noticeable. The sugars dissolve more completely, and the finished cookies taste richer.
7. 7

   Bake the cookies

   Preheat your oven to 350°F. Bake the chilled cookies for 10 to 12 minutes, rotating the pan halfway through. They're done when the edges turn golden brown but the centers still look slightly underdone and puffy. This is crucial. The cookies will continue baking on the hot sheet after you remove them from the oven. Pull them too late and you'll have crunchy cookies instead of chewy ones.

8. 8

   Cool and serve

   Let the cookies rest on the baking sheet for 5 minutes. They'll deflate slightly and firm up enough to transfer. Move them to a wire rack if you want crisp bottoms, or leave them on the parchment for softer undersides. Serve warm. This is the Doubletree way. If you've timed it right, the chocolate chips will still be molten when you break the cookie apart.

Chef Tips

• •Use old-fashioned rolled oats, not instant or quick-cooking. The larger flakes maintain their presence in the finished cookie. Instant oats dissolve and you lose that signature texture.
• •Toast the walnuts lightly in a dry skillet before chopping. Three minutes over medium heat until fragrant transforms them from pleasant to essential.
• •The official recipe calls for semisweet chips, but a mix of semisweet and bittersweet (60% cacao) adds complexity. Use whatever chocolate you'd happily eat straight.
• •These cookies ship beautifully. They stay soft for days thanks to the oats and lemon juice. Pack them tight in a tin with parchment between layers for sending to college students or far-flung friends.

Advance Preparation

• •Portioned dough balls freeze beautifully for up to 3 months. Freeze on a sheet pan until solid, then transfer to a freezer bag. Bake directly from frozen, adding 2 minutes to the bake time.
• •The dough improves with 24 to 72 hours of refrigeration before portioning. The oats hydrate fully and the flavor deepens considerably.
• •Baked cookies stay soft at room temperature in an airtight container for up to 5 days. Add a slice of bread to the container if they start to firm up.

Frequently Asked Questions

Nutrition Information

1 cookie (about 51g)