DoubleTree Chocolate Chip Cookie Recipe
Do you have a favorite chocolate chip cookie recipe? If not, this may soon become your favorite. It's my very favorite, and I've eaten a lot of chocolate chip cookies over the years in search of the best. Some people like their cookies chewy, others prefer thin and crispy, still others prefer cakey. Which do you prefer? Be sure to answer in our poll below.
How Do You Like Your Chocolate Chip Cookies?
Bake Cookies at Home or Buy Online
DoubleTree hotels are known for their warm chocolate chip cookies that are baked fresh daily. When you check into a DoubleTree, they welcome you with a large gooey chocolate chip cookie, and boy are they delicious! You can buy their cookies online and have them shipped to your house, or you can make them on your own using the recipe below.
This is the recipe I use to make my cookies, and they are always a hit. It's similar to the DoubleTree chocolate chip cookie recipe; however, I omit the nuts. One of the secrets to this recipe is refrigerating the dough for at least 2 hours before you bake the cookies. The cookies are baked fresh daily at each hotel from frozen dough. You can also freeze this cookie dough and bake as needed (when you need a cookie fix).
Originally, when the tradition began, the guests received two cookies in a box in their room. Now, guests receive one larger cookie and instead of it being in their room they receive it at the front desk when they check in to the hotel. To add to the deliciousness they are served warm, every hotel is required to have a warming drawer at the front desk to keep the cookies warm for when guests arrive. I hope you get to enjoy a delicious DoubleTree chocolate chip cookie sometime soon by staying at one of their hotels or by making them on your own at home.
Adjust your recipe to make your Ideal Chocolate Chip Cookies
You can adjust this recipe as follows to create the type of cookie you prefer, thin and crisp, soft and chewy or light and cakey:
THIN AND CRISP
- 2 1/2 sticks unsalted butter, softened
- 1 1/4 cups granulated sugar
- 3/4 cup brown sugar
SOFT AND CHEWY
- 2 sticks unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup brown sugar
LIGHT AND CAKEY
- 1 3/4 sticks unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
Tips that are specific to this DoubleTree Chocolate Chip Cookie Recipe
- Use a strong spatula or wooden spoon to mix the wet and dry ingredients together and to mix the chocolate chips into the batter.
- Do not use margarine or shortening, only butter!
- You will need 1 1/2 bags of chocolate chips. Most recipes call for one 12 ounce bag of chips. You will need 3 cups for this recipe which is 1 1/2 bags.
- Refrigerate the dough for at least 2 hours - it makes a difference.
- Roll dough to golf ball size, flatten slightly with spatula.
- When you take the cookies out they should look slightly undone. They will continue cooking after you remove them from the oven.
- 1/2 cup Quaker quick oats, finely ground
- 2 1/4 cups Flour
- 1 1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 1/4 teaspoon Cinnamon
- 2 sticks Butter, room temperature
- 3/4 cup Brown Sugar, lightly packed
- 3/4 cup Granulated Sugar
- 2 large Eggs, room temperature
- 1 teaspoon Vanilla
- 1 teaspoon Lemon Juice
- 3 cups Semi-Sweet Chocolate Chips
- Grind Quaker oats in a food processor or nutri bullet until finely ground.
- Combine the ground oats, flour, baking soda, cinnamon and salt in a medium bowl mix lightly by hand.
- Cream the butter and sugars in a large bowl, add eggs, vanilla and lemon juice. Beat until smooth.
- Add the dry mixture to the wet mixture and blend well by hand with a spatula. This works best if you add the dry to the wet in about 3 batches.
- Add the chocolate chips and mix by hand until ingredients are well blended.
- Chill the dough in the refrigerator for several hours before baking.
- Spoon rounded portions about the size of a golf ball onto an ungreased or parchment lined cookie sheet. Place scoops about 2 inches apart. Press down lightly on the top of each ball with a spatula to flatten slightly.
- Bake in a 350°F oven for 12-15 minutes or until cookies are lightly browned. Cool on baking tray for 3 to 5 minutes and then move to rack to cool. Enjoy!
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