Who here has stayed at the Hilton Hotel’s DoubleTree chain? You know how they hand out warm chocolate chip cookies at check-in (or anytime you ask for them, if you didn’t know that… have a cookie craving, go to the front desk!) Anyway, purportedly, these chocolate chip cookies are that recipe. I saw it on FB and even if it was a lark, the recipe looked solid, so I gave it a go. I like to play around with chocolate chip recipes anyway. These have a touch of lemon juice and a touch of cinnamon and you bake them for longer at a lower temperature. Whether they are the actual DoubleTree recipe, I have no idea, but that’s ok too.
Ingredients
1/2 pound unsalted butter, softened (2 sticks)
3/4 cup + 1 tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 teaspoons vanilla extract
1 teaspoon freshly squeezed lemon juice
2 1/4 cups all-purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
3 cups semi-sweet chocolate chips
1 3/4 cups chopped walnuts
Directions
Preheat oven to 300F. Link baking sheets with silpat or parchment paper.
In the work bowl of your stand mixer, cream together butter, sugar and brown sugar on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down sides of the bowl. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix. Mix in the chocolate chips and walnuts by hand.
Portion dough with a scoop (about 3 tablespoons) onto prepared baking sheets, about 2 inches apart. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. Remove from oven and cool on baking sheet for about 1 hour and then store in an airtight container.
