Doubletree Hotel Signature Chocolate Chip Cookie Recipe

I haven’t been to a DoubleTree Hotel in years, but I do remember that we used to go to lunch at one in Tucson, Arizona when I lived there in the 1980s. I also remember that they always had a platter of delicious chocolate chip cookies in the lobby and I would always swing by to get “one for the road” on the way out after lunch. I just happened to stumble on the recipe for those chocolate chip cookies, which is supposedly being released for the first time. My first thought was just to  pass it on by. Who needs another chocolate chip cookie recipe, I thought. But I tried it anyway and they are delicious! The secret, believe it or not, is a quarter teaspoon of lemon juice. The lemon juice supposedly keeps the cookies moist, while the edges crisp up. I don’t know the science behind it, but it sure  makes for a great cookie!

There is nothing better than the smell of chocolate chip cookies
fresh out of the oven!

DoubleTree Signature Cookie Recipe

Makes 26 cookies

½ pound unsalted 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

1/2 cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1 3/4 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.