DoubleTree Chocolate Chip Cookies
DoubleTree Chocolate Chip Cookies are the kind you’ll want to bake over and over. They have crisp edges, a gooey center, and just the right mix of walnuts and semi-sweet chocolate chips. These big cookies always stand out.
Servings: 24 cookies
Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 3/4 cups granulated sugar 152 grams
- 3/4 cups light brown sugar, packed 161 grams
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon lemon juice freshly squeezed
- 2¼ cups all purpose flour, spooned & leveled 312 grams
- 1/2 cup old fashioned oats 50 grams
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 2 cups walnuts chopped
- 2½ cups semi sweet chocolate chips
Instructions
- Preheat the oven to 300℉. In a large bowl add the butter, sugar and brown sugar and mix for about 2 minutes on medium speed until light and fluffy. Add the eggs, vanilla extract and lemon juice and blend on low speed for 30 seconds then increase to medium speed for 2 minutes.
- In a medium bowl mix the flour, oats, baking soda, salt and cinnamon and mix them together. Add the flour mixture to the butter mixture and blend for 30 seconds on low. Fold the walnuts and chocolate chips into the dough, make sure not to over mix.
- Using a 3 tablespoon scoop; portion out the cookie dough and place the scoops on a parchment lined baking sheet, 2 inches apart. You may only be able to fit 5-6 cookies per tray if using 13x9” size. Bake at 300℉ for 20-24 minutes until the edges are just golden brown and the center a little soft.
- Remove from the oven, allow to cool on sheet tray for 5 minutes before moving to baking rack to cool completely. Enjoy.
Notes
- Use room-temperature soft butter for the best creaming.
- Don’t overmix once dry ingredients are added.
- Lemon juice adds brightness and lift to the cookies once it reacts with the baking soda.
- For a thicker cookie and less spread, chill the dough for 1-2 hours.
- Only place 5-6 cookies per baking sheet. The cookies will spread during baking.
- Use a 3-tablespoon scoop for bakery-style cookies.
- Bake until edges are golden and centers are soft.
- Let the cookies rest on the sheet after baking for 5 minutes (this helps them set).
- Old-fashioned oats and walnuts give a traditional texture; feel free to omit the nuts or substitute with pecans.
Nutrition
Calories: 345kcal | Carbohydrates: 34g | Protein: 5g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 185mg | Fiber: 3g | Sugar: 20g | Vitamin A: 268IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg
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