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Doubletree Hotel Chocolate Chip Cookies

by on November 27, 2005 · 5 comments

One nice thing about staying at a Doubletree Hotel is having warm chocolate chip cookies handed to you at check-in. Cookies are such a nice thing to enjoy after hours on the road or in the air….or any time really.

Today I felt like making a batch of Doubletree copy cat cookies while the taste of the actual Doubletree cookies was still fresh in my mind. I am happy to say this version is indeed, very similar if not identical to the hotel’s.

Here’s the photo of a cookie from this morning next to an actual Doubletree cookie. I substituted toasted pecans for the walnuts. Other than that, I stayed true to the recipe.  UPDATE:  I’ve since found a recipe I like even more than this one!  The recipe is called Christie Cookies and it’s supposed to be the recipe used by Doubletree.

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Doubletree Hotel Chocolate Chip Cookies

1 1/2 C. butter — softened
1 1/2 C. granulated sugar
3/4 C. firmly packed brown sugar
4 eggs
2 1/2 tsp. Vanilla
1 tsp. lemon juice
3 C. all-purpose flour
3/4 C. old-fashioned oatmeal — uncooked
3/4 tsp. Baking Soda
1 tsp. Salt
1/4 tsp. Ground Cinnamon (I left this out)
3 C. Semi-Sweet Chocolate Chips — Ghirardelli
1 1/2 C. chopped walnuts

Preheat oven to 375 degrees. Line baking sheets with parchment paper.

Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine.

Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie. Bake for 13 – 15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks.

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Published on November 27, 2005

{ 5 comments… read them below or add one }

val November 27, 2005 at 4:14 pm

those look great anna,are they crisp and do they stay that way? also, did you chill the dough prior to baking?

Anna November 27, 2005 at 5:53 pm

They’re a little bit crisp around the edges, but aside from the crunchiness in the nuts, they’re tender. And yes, I did chill the dough.

s'kat November 28, 2005 at 7:24 am

Hey Anna- the cinnamon and lemon were okay in this cookie? I had a comment on my copy of this that someone had also done a side-by-side comparison, but felt that the Doubletree cookie had a strong cinnamon/lemon taste, which was overpowered by the amount of chocolate chips in the copycat recipe.

Anna November 28, 2005 at 7:33 am

s’kat, the lemon was not detectable. I actually used a little more than the recipe called for. I think it just adds more acid to the batter.The hotel cookies didn’t have any cinnamon flavor, so I just left it out. I have put it in chocolate chip cookies in the past. If you use a tiny, tiny, bit, it adds another dimension.

Diana October 2, 2007 at 12:40 pm

My family loves these cookies! But I leave out the walnuts as they are not fans of walnuts. I also use 2 cups of the semisweet and 1 cup of the bittersweet. Yummy!

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