DoubleTree Hotel Chocolate Chip Cookies
Makes 26 cookies
Servings 26
Cost 5
Ingredients
- ½ pound butter, softened (unsalted) (230 grams)
- ¾ cup + 1 tablespoon granulated sugar (160 grams)
- ¾ cup packed light brown sugar (150 grams)
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon lemon juice
- 2 ¼ cups flour (300 grams)
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 ⅔ cups Nestle Tollhouse semisweet chips chocolate chips
- 1 ¾ cups chopped walnuts don't have to toast
Instructions
- 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 side of the 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.
