DoubleTree Chocolate Chip Walnut Cookies Recipe
This DoubleTree-style cookie recipe replicates the iconic cookie served at DoubleTree hotels, featuring a delicious blend of all-purpose and oat flours, semi-sweet chocolate chips, and walnuts. These soft, chewy cookies are perfectly balanced with a hint of cinnamon and lemon juice for extra depth of flavor. The dough rests overnight to enhance the texture, resulting in a rich, satisfying treat that’s perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Total Time: 8 hours 38 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup oat flour
- 1 ½ teaspoons baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
Wet Ingredients
- 1 cup unsalted butter (at room temperature)
- ¾ cup granulated sugar (or cane sugar)
- ¾ cup light brown sugar (or coconut sugar)
- 1 ½ teaspoons vanilla extract
- ½ teaspoon lemon juice
- 2 large eggs (at room temperature)
Add-ins
- 2 ⅔ cups semi-sweet chocolate chips
- 1 ½ cups walnuts (chopped)
Instructions
- Prepare Baking Sheets: Line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, oat flour, baking soda, kosher salt, and ground cinnamon. Set this mixture aside for now.
- Cream Butter and Sugars: In a separate large mixing bowl, add the softened unsalted butter, granulated sugar (or cane sugar), and light brown sugar (or coconut sugar). Using a hand mixer on medium speed, cream the mixture for approximately 5 to 6 minutes until light and fluffy.
- Add Vanilla and Lemon Juice: Incorporate the vanilla extract and lemon juice into the creamed mixture, mixing for 30 seconds to blend.
- Mix in Eggs: Add the eggs one at a time to the creamed mixture, continuing to mix until the batter is smooth. This should take about 2 minutes.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients in three batches. Use a low mixer speed and scrape down the bowl sides with a spatula before each addition to ensure thorough mixing.
- Fold in Chocolate Chips and Walnuts: Using a spatula, fold the semi-sweet chocolate chips and chopped walnuts into the dough until evenly distributed.
- Scoop Dough: Using a large (3 tablespoon) ice cream scoop, portion the cookie dough onto the prepared baking sheet. You should get about 20 cookies, each weighing approximately 68 grams.
- Chill Dough: Cover the baking sheet loosely with plastic wrap and refrigerate the dough overnight. This resting period helps develop flavor and texture.
- Preheat Oven and Prepare for Baking: When ready to bake, preheat your oven to 300°F (150°C). There is no need to bring the dough to room temperature; bake the cookies straight from the fridge. Line a second baking sheet with parchment paper.
- Arrange Cookies for Baking: Place the scooped cookie dough balls on two lined baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 20 to 23 minutes, rotating the pans halfway through to ensure even baking. Bake until the cookies are lightly browned around the edges.
- Cool Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
- You can substitute granulated sugar and light brown sugar with cane sugar and coconut sugar respectively for a more natural sweetness.
- Letting the dough rest overnight in the refrigerator improves flavor development and cookie texture.
- If you don’t have oat flour, you can easily make your own by grinding rolled oats until fine.
- Make sure butter and eggs are at room temperature to ensure proper mixing and a smoother dough.
- Store the baked cookies in an airtight container for up to one week, or freeze for longer storage.