Copycat DoubleTree Hotel Chocolate Chip Cookies
They taste exactly like the real deal….
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We had to sample A LOT of these cookies before we finally figured it out, but once we did that, we cracked the code and came up with a copycat version that’s just about indistinguishable from the original. So what’s that secret ingredient? It’s old-fashioned oats! Before you get carried away, no, these aren’t oatmeal cookies. The oats, a scant 1/2 cup, are ground up into oat flour and used to supplement the all-purpose flour already in the dough. This lends a subtle, yet distinct flavor that makes these cookies so special.
Copycat DoubleTree Cookies
Yield(s): Serves 3 dozen
20 minutes active; 1+ hour inactive
Rated by 93 reviewers
When you
share
or
print
a 12 Tomatoes recipe,
you're making mealtime meaningful.
you're making mealtime meaningful.
100% of the Share to Care sponsor fees fund meals for families in need.
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Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 cup old-fashioned or rolled oats, ground into flour
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, melted
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon lemon juice
- 2 large eggs
- 3 cups semi-sweet chocolate chips
- 1 cup walnuts, chopped
Preparation
- In a medium bowl, combine all-purpose flour, oat flour, baking soda, salt and cinnamon, whisking everything together until combined.
- In a large bowl, whisk melted butter together with both brown and granulated sugar until fully incorporated, then mix in eggs, lemon juice and vanilla extract.
- Once smooth, stir in dry ingredients, being careful not to over-mix, then fold in chocolate chips and walnuts.
- Scoop 2-3 tablespoons cookie dough onto 2, parchment-lined baking sheets and chill for at least 1-2 hours or up to 24 hours.
- Remove from fridge, gently flatten cookies with your palm.
- Preheat oven to 350º F and space cookies out on baking sheet so they’re at least 1 1/2 inches apart.
- Place baking sheets in oven and bake for 13-15 minutes (if on the smaller side; 10-12 minutes if smaller), or until golden. They should still be soft in the centers.
- Remove from oven and let cool at least 15 minutes before serving. Enjoy!
Recipe adapted from Modern Honey
