Well there’s big news in Cookie Land today. To make everyone feel good, DoubleTree by Hilton released the original DoubleTree Hotel Chocolate Chip Cookie recipe. I guess they want us to put all the flour we’ve been buying lately to good use. Thanks, DoubleTree! I just pulled a batch of cookies from the oven.
Now there have been similar DoubleTree Chocolate Chip Cookie copycats floating around. In fact, years ago I baked a copycat version and compared it to the real thing.
Below is a photo of the old copycats along with the originals. The copycats are darker. These new cookies are lighter.
The old recipe was pretty close, but since this is the one DoubleTree says they use, I suppose it’s the one we should go with. It has lemon juice like the old one, a little more baking soda, a little more vanilla and a lot more walnuts and chocolate chips. This new DoubleTree chocolate chip cookie recipe is also baked at a much lower temperature — 300 degrees F. I remember all the old Debbie Fields recipes used to call for a really low and slow bake time. It’s supposed to make the cookies softer, but in my experience it just helps them bake more evenly. Update: The new DoubleTree cookies DO bake up softer at 300F.
Another recipe that I think is similar to DoubleTree’s is an old one from Sunset called Chocolate Chip Cookies at Their Best. Anyway, here is the recipe for the updated cookies.
DoubleTree Hotel Chocolate Chip Cookies
- 1/2 pound butter softened (8 oz) — unsalted
- 3/4 cup + 1 tablespoon granulated sugar 160 gram
- 3/4 cup packed light brown sugar 150 grams
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 cups flour 300 grams
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chips chocolate chips
- 1 3/4 cups chopped walnuts don’t have to toast
- Cream butter, sugar and brown sugar in the bowl of a stand mixer 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 bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300°F. 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.
- Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.