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Copycat DoubleTree Chocolate Chip Cookies taste just like the kind you get at the hotel!

Honey, I baked!

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, anyway.

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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!

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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.

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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.

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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.

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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… 

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

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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?

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Beat until light and fluffy, about three minutes.

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

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

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Finally, mix in a TON of chocolate chips. This is another reason why I love this recipe, it is heh-vee on the chocolate!

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Cookie dough, ready!

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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.

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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. :)

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These are the ultimate!

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Copycat DoubleTree Chocolate Chip Cookies

vegetarian
5
5/5 (1 REVIEW)

Description

Copycat DoubleTree Chocolate Chip Cookies taste just like the kind you get at the hotel!

Ingredients

Makes 56 small cookies, or 28 large cookies

  • 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 to room temperature
  • 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.

Notes

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

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

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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.

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

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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.

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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!