Doubletree Chocolate Chip Cookie Recipe
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Can we all agree that the best thing to come out of 2020 was The Doubletree revealing their infamous cookie recipe?
But seriously. Those who knew ten year ago me knew that I was an OG food blogger specializing in baked goods. I’ve baked a lot of cookies in my day, eaten even more, and the Doubletree recipe is still my favorite.
Copycat recipes were a dime a dozen back in the early blogging days - a few were even really close. I wonder how many bloggers went back and updated their recipes after the signature recipe was released? I personally would have never guessed the small amount of oats for the perfect consistency or the even smaller amount of lemon juice for enhancing flavor.
So why is this cookie so good? The flavor is complex, they’re packed with chocolate and walnuts, and they keep their shape when baking. They even withstand the flat chocolate chip cookie DNA that my mother passed down to me. It’s a thing. I swear.
If you’re going to go through the trouble of baking these from scratch - 110% worth it - do yourself a favor and use quality ingredients. Baking at home means you have the choice to further eliminate artificial ingredients and preservatives in your food.
Ingredients matter…
The quality of your baked goods is only as high as the quality of its weakest ingredient so let’s set the bar high. High quality butter, pure cane sugar, and unbleached flour are easy places to start. You must use Nestle Tollhouse chocolate chips for authenticity, but try going for the Simply Delicious bag with just three ingredients - chocolate, cocoa butter, and pure cane sugar. And Nielsen Massey is still my favorite Non-GMO pure vanilla extract on the market - they have a wide variety of vanilla extracts but Madagascar is my favorite for baking.
Baking Soda gets a little trickier. Did you know that most baking sodas found commercially in the United States are produced in a lab from chemical processes applied to mined ore? Baking soda is simply sodium bicarbonate - a naturally occurring chemical reaction that should not require chemicals or a lab. Natural brands, like Bob’s Red Mill, mine it directly from the source and extract it by a simple water process that uses zero chemicals. Yes, please.
Let’s talk bakeware…
Non-stick coatings on bakeware can be quite enticing as food easily slides off and clean up is a breeze. But that time-saving teflon coating can actually break down over time and release toxic chemicals into your foods. Gross, I know. Let’s avoid that one altogether shall we?
Aluminum baking sheets are popular due to their even heat transfer, durability, and low cost, however you risk heavy metal contamination when cooking with acidic foods or at extreme temperatures. This is a better option, and honestly my favorite. I personally prefer the uncoated aluminum baking sheets so I line them with parchment paper to both create a barrier between my food and the metal and to provide a non-stick surface without the toxins. Progress over perfection friends.
Stainless steel is a better option, but you’ll want to make sure you get an 18/0 quality meaning there is zero percent nickel. Lower quality stainless steel can contain nickel which again risks heavy metal contamination when cooking with acidic foods or at higher heat. Quality stainless steel can be higher in cost, but lasts forever and worth the investment for your most used pieces.
Storing your cookies…
Since there are no preservatives in homemade cookies, you’ll want to store them in an airtight container and eat within 2-3 days. I’m totally not judging you if you eat 26 cookies in two days, but if you need to split up the batch, freezing is a great option.
I like to scoop my dough onto a sheet tray, freeze, and then seal the frozen dough balls using my food saver to help them stay fresh. You can freeze for up to six months and then throw them on a cookie sheet when ready to bake - no need to thaw!
We’ve eaten several batches of these cookies so far this year and wholeheartedly believe you should too. Need help stepping up your baking game? My favorite products are linked below to help you switch to cleaner alternatives. Happy baking!
Shop the post…
Stainless Steel Baking Sheets // Unbleached Parchment Paper // Cookie Scoop // Food Saver // Baking Soda // Pure Vanilla Extract
DOUBLETREE SIGNATURE CHOCOLATE CHIP COOKIES
ingredients
(yields 26 cookies)
½ pound 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
method
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.
COOK’S NOTE - You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
*originally published at https://newsroom.hilton.com/static-doubletree-reveals-cookie-recipe.htm
“Now can we all agree that the best thing to come out of 2020 was The Doubletree revealing their infamous cookie recipe?”
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