Honey, I baked!

Copycat DoubleTree Chocolate Chip Cookies!

I don’t know about you, but I just adore staying at hotels. I mean, what’s not to like? Fresh sheets, fluffy towels, packed mini bar, great views (well, unless you’re staying here!), and, oh yeah, WARM CHOCOLATE CHIP COOKIES – if you’re staying at the DoubleTree Hotel, anyways.

The first time I ever stayed at a DoubleTree I was 10 or 11, and had tagged along with my dad on a business trip to Milwaukee (why does this sound like the beginning of a Home Alone type movie?) Not only had I gotten out of school for some father/daughter QT, but the woman behind the front desk at the hotel handed me a HUGE, warm chocolate chip cookie the moment we walked in. I thought I’d hit the friggin’ jackpot!

I’ll never forget that buttery, melty chocolate chip cookie which was crispy on the outside, and curiously (amazingly!) chewy on the inside. I didn’t know it at the time, but DoubleTree gives these cookies out to every guest, every day, and to this day, if there’s a DoubleTree where I’m heading, I’m booking a room just for that damn cookie.

Fortunately I don’t have to wait, because recently I dug out a copycat recipe I’ve had for years (it’s rumored to come from a DT employee) and made myself a batch. And now you can too!

Now, DoubleTree Chocolate Chip Cookies owe their unique chew and flavor to three not-so-ordinary chocolate chip cookie ingredients. The first – ground oats.

Oh yes. That’s just old fashioned oats ground up in a food processor or blender. They give the cookies a unique and irresistible chewy texture.

 

Combine the ground oats with all purpose flour, baking soda, salt, and another unique ingredient – cinnamon. Just a touch. Just enough to lend a flavor that will make ‘em go hmmm…

 

Next, set aside the dry ingredients, and get to work on the wet ingredients, starting with some softened buttah.

Combine the butter with granulated sugar, packed brown sugar, vanilla extract, and the third “secret” ingredient – lemon juice. It helps offset the sweetness in the recipe, and just works, mmkay?

 

Beat until light and fluffy, about three minutes.

Then add in a couple eggs, and beat until smooth.

Next, add the dry ingredients into the wet ingredients in 2 batches, mixing well between each batch.

Finally, mix in a TON of chocolate chips. This is another reason why I love this recipe, it is heh-vee on the chocolate! (PS: this picture shows mini chocolate chips because I am a dope and forgot to get normal sized ones at the store. Use normal sized for the recipe!)

Cookie dough, ready!

For modest-to-general chocolate chip cookie consumption, drop 1 Tablespoon of the dough onto a parchment paper-lined baking sheet and bake for 10 minutes at 350 degrees.

For a true DoubleTree Hotel experience, double up the dough and drop TWO Tablespoons of it onto the sheets, and bake for about 12 minutes. I’ll leave the choice up to you.

These are the ultimate!

Copycat DoubleTree Chocolate Chip Cookies

Print this recipe!

Makes 56 small cookies, or 28 large cookies

Ingredients:
1/2 cup old fashioned oats
2-1/4 cups all purpose flour
1-1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup butter, softened
3/4 cup packed brown sugar
3/4 cup granulated sugar
1-1/2 teaspoons vanilla extract
1/2 teaspoon lemon juice
2 eggs
10oz semi-sweet chocolate chips
1-1/2 cups chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees. Place oats in a food processor or blender, and process until fine. Combine with flour, baking soda, salt, and cinnamon in a medium-sized bowl, then set aside.
2. Beat together butter, sugars, vanilla extract, and lemon juice until light and fluffy, about 3 minutes. Add eggs and beat until combined. Add dry ingredients to wet ingredients in 2 batches, mixing well between each batch. Pour in chocolate chips and mix until just combined.
3. For small cookies: drop 1 Tablespoon cookie dough on parchment paper lined baking sheets, then bake for 10-12 minutes, or until golden brown around the edges. For large cookies: drop 2 Tablespoons cookie dough, and bake for 12-14 minutes.*
4. Let cookies sit for 2 minutes before removing to a cooling rack to cool completely.

*For fluffier cookies, chill dough overnight before dropping onto baking sheets and baking.

I happen to like my chocolate chip cookies thin, but if you’re looking for a fluffier cookie, chill the dough overnight before dropping and baking. They’ll still have the irresistible chew though, which is what really counts.

Big or small, you’re going to love these babies.

 

  

Now if you’ll excuse me, I need to go run my face off. You know, because of all that butter, chocolate, and what have you.

WORTH IT!

~~~~~

What’s the best/most favorite hotel you’ve ever stayed at?

I’m going to go Hotel Margherita in Praiano, Italy. Magnificent views, location, and people – not to mention a private patio for each room with lemon trees!