Doubletree Chocolate Chip Cookies

by Heather on March 4, 2010

We stayed at our first Doubletree Hotel a year and a half ago down in Anaheim, and were thus able to experience their amazing cookies that the guests receive upon check-in. Alex and I were instant fans! Of course, it helps that they are just the right warm temperature and we’ve only had good experiences at Doubletree. One day we were over by the Berkeley marina, and we drove past a Doubletree. Alex and I started reminiscing about those cookies, and convinced ourselves to go in and see if the front desk would just give us one, just to be nice. And guess what…we walked out of there with 4 total!! What a treat.

At Costco last month, we came across the cookbook The Best of Top Secret Recipes. Talk about an entertaining book with restaurant secrets galore. We lucked out to see the Doubletree recipe in there, so that was reason enough to buy the book. These cookies are quite big, but they bake up perfectly. Believe me, Tom Wilbur knows what he’s talking about :)

Doubletree Chocolate Chip Cookies Makes 20 cookies

1/2 cup rolled 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 brown sugar, packed

3/4 cup granulated sugar

1 1/2 teaspoons vanilla

1/2 teaspoon lemon juice

2 eggs

3 cups semisweet chocolate chips

1 1/2 cups chopped walnuts

Heat oven to 350 degrees. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.

Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.

Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don’t need to press the dough flat! Bake 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft.

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