Being in quarantine for I don’t know how long anymore (I stopped keeping track), I’ve baked more in the last few weeks than I have in a really long time. I regularly bake banana breads when we have an abundance of overripe bananas left on the counter, or the occasional custom birthday cake for a close friend of family member. Nowadays, I’ve gone full-on Martha Stewart, baking loaves of bread, focaccia, pizzas, whatever Tasty video I stumble upon on my feed. It’s literally gotten out of hand!
The latest recipe that’s circulated to the end of the internet and back is DoubleTree by Hilton’s chocolate chip cookies. Now, I don’t often stay in hotels, and I can’t recall ever being welcomed with cookies the handful of times that I’ve stayed at a DoubleTree so I can’t say for a fact that this recipe will develop the exact cookies that you’ll indulge in at their hotels, but I can tell you that they’re pretty delicious. Keep reading for the recipe!
Again, being isolated at home and limiting my trips to the grocery store, I did with what I already had in my pantry. Unfortunately, I didn’t have the OG Nestle Tollhouse semi-sweet chocolate chips, though I did have some Walmart Value Brand ones, so I thought, same same. I also didn’t have any walnuts on hand, so I did without them. Since I was already off to a poor start with following the exact recipe, I thought to myself, might as well follow my own beat of drum and alter the recipe a bit more. I’m carefully rationing whatever butter I have left, so I made the decision to replace the butter with coconut oil. I did the research, and the substitute is 1:1, so we’re good!
These cookies are thin, crispy on the outside and chewy on the inside. I used an ice cream scooper to ensure that each cookie was the same size. Be sure to use the smallest scooper, which is about 1.5 inches. I made the mistake of using the big one and the first batch yielded giant cookies!
Two things to note:
- The original recipe calls for 2 2/4 cups of chocolate chips, which I thought was a generous amount. I scaled back and only put in 1 cup and I think it’s more than enough.
- The recipe yields 26 cookies, but if you’re only 2 people like we are, it’s best to half the raw batter and to freeze part of it to prepare on a rainy day.
Finally, the moment you’ve all been waiting for, the recipe!
- ½ cup butter, softened (I substituted for ½ cup coconut oil)
- ¾ cup + 1 tablespoon granulated sugar (I omitted the extra tablespoon)
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- A pinch of cinnamon
- 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips (I only used 1 cup)
- 1 ¾ cups chopped walnuts (I excluded them from my batch)
- Preheat oven to 300 degrees.
- Cream butter, brown sugar and sugar together with a stand mixer until well incorporated (about 2 minutes). Add eggs, vanilla and lemon juice and mix in until the batter becomes light and fluffy. Don’t forget to scrape down the bowl every now and then.
- In a separate bowl, stir flour, oats, baking soda, salt and cinnamon together. Add to liquid mixture until combined (don’t overmix!).
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Using a mini ice cream scooper, form balls and place on a baking sheet lined with parchment paper, about 2 inches apart. Bake for 20-23 minutes, until edges are golden brown and the center is still soft. Let cookies cool completely.