DoubleTree Hotel Signature Cookie

The DoubleTree Hotel chain has been greeting guests since 1986 with a warm chocolate chip cookie, but has always kept the recipe secret. With the pandemic causing all of us to postpone travel plans, I guess management felt some good news would be welcome, and decided to share it. Note the secret ingredient – a tiny amount of lemon juice! I thought these were delicious; sweet and loaded with chocolate chips. I ended up with 3 dozen compared to their 26, and still thought they were good sized.

1/2 pound butter, softened (two sticks)

3/4 cup + 1 Tbs. granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 1/4 tsp. vanilla extract

1/4 tsp. freshly squeezed lemon juice

2 1/4 cups flour

1/2 cup rolled oats

1 tsp. baking soda

1 tsp. salt

Pinch cinnamon

2 2/3 cups Nestle Toll House semi-sweet chocolate chips

1 3/4 cups chopped walnuts

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 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 degrees. 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.
Note: you can freeze the unbaked cookies and there’s no need to thaw. Preheat the oven to 300 degrees and place frozen cookies on a parchment lined baking sheet about 2 inches apart. Bake until the edges are golden brown and the center is still soft.