Desserts and Sweets

Copycat DoubleTree Chocolate Chip Cookies

Last Updated on April 15, 2022 by Karen

Soft and chewy chocolate chip cookies just like the ones from the hotel!

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It all started when I stayed at DoubleTree Hotel for the first time and they handed me one of the best chocolate chip cookies I’ve ever had.  It was soft, chewy, and warm.

Last Christmas, I stumbled upon this copycat recipe.  I baked the first batch and they didn’t turn out very pretty.  They spread too much, so it was definitely not the thick chewy cookies I was looking for.  I almost gave up there.  So for the second batch, I chilled the dough overnight and then scooped them out onto parchment paper before baking and it made all the difference.  They baked up beautifully, as you can see!

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These cookies have an irresistible chewy texture thanks to the ground oats on the ingredient list.  Also, a large amount of chocolate chips goes into the dough – THREE CUPS to be exact — and I wouldn’t change a thing.  They’re just amazing!

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Copycat DoubleTree Chocolate Chip Cookies

Soft and chewy chocolate chip cookies just like the ones from the hotel!
Author Karen @ The Tasty Bite

Ingredients

  • ½ cup old fashioned oats
  • cups all-purpose flour
  • tsp baking soda
  • 1 tsp salt
  • ¼ tsp ground cinnamon
  • 1 cup unsalted butter softened
  • ¾ cup packed brown sugar
  • ¾ cup sugar
  • tsps vanilla extract
  • ½ tsp lemon juice
  • 2 large eggs
  • 3 cups semi-sweet chocolate chips

Instructions

  • Place oats in a food processor or blender, and process until semi-fine. Combine with flour, baking soda, salt, and cinnamon in a mixing bowl, then set aside.
  • Beat together butter, sugars, vanilla extract, and lemon juice until light and fluffy, about 3 minutes. Add eggs one at a time and beat until combined.
  • Add dry ingredients to wet ingredients and mix well (do not overmix). Stir in chocolate chips and mix until just combined.
  • Refrigerate cookie dough for 4 to 6 hours or overnight.
  • To bake, preheat oven to 350F. Drop cookie dough (about 2 tablespoons) onto baking sheets lined with parchment paper, and bake for 12-14 minutes, or until golden brown around the edges.
  • Remove from oven and let cookies cool for 5 minutes on baking sheets before transferring to a cooling rack to cool completely.

 

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