Good news! This morning I baked a Doubletree Hotel cookie clone that actually tastes like the real thing.
Here’s what happened.
I was searching Recipezaar for a way to use up some brickle/toffee bits and came upon something called Christie Cookies. The name sounded interesting and the recipe was familiar – like the Neiman Marcus urban legend cookie but with changes. After a little research on Cooking with Amy and a Doubletree website, I found that the Christie Cookie recipe is supposedly the one used by Doubletree. Up until now, I’ve been using various clones, but having eaten a few actual Doubletree cookies this year, I think this Christie Cookie Copycat is more like the cookies used by Doubletree.
I think the key ingredient is the brickle bits, which means I’ll be buying them more often. Normally I find them sticky and annoying, but they blended right in with this cookie and made it special.
- 1 cup all purpose flour (4.5 oz)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 scant teaspoon salt (Morton Kosher)
- 4 oz (1 stick) unsalted butter, cold – cut up
- 1/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 cup dark chocolate chips
- 1/2 cup Bits of Brittle
- 3/4 cups walnuts, toasted and chopped
- 1 1/8 cups oatmeal (measure, then grind), ground in a coffee grinder or food processor
- Mix flour, baking powder, baking soda and salt, set aside.
- Cream butter and sugars in large mixer bowl. Add egg and vanilla and stir until mixed.
- Add flour mixture and oatmeal gradually, stirring until incorporated. Stir in Heath Bits, Chocolate Chips, and nuts. Scoop dough up with a quarter cup measure and shape into big balls. Press them slightly to make discs. Set the discs on a plate and chill for a few hours or until firm. Note: You can bake these without chilling, but I liked the texture better after chilling.
- Place on parchment lined cookie sheets about 3 inches apart. Bake at 375 degrees for 8-13 minutes. Cookies should still be slightly underdone (I didn’t want mine underdone and cooked them l2-13). Move to wax paper lined counter to cool, do not use wire racks. (I did both – wire racks made the cookies crispier, cooling on rack helps internal cooking for underdone cookies and probably makes them chewier).