Deliciously warm and comforting chewy chocolate chip copycat cookies that remind you of the welcoming cookies given at the DoubleTree Hotels.
Fresh Homebaked Cookies
Everyone loves receiving a warm and delicious chocolate chip cookie at this famous hotel chain and making these delicious cookies is easy as ever at home.
Love and patience go into making these cookies as they require chilling time to get a wonderfully plump and chocolate cookie that doesn’t spread.
To make these cookies even easier to make, I use my food processor to blend the old-fashioned oats easier, my medium cookie scoop to get the perfect shaped and sized cookie, and my silicone baking mats for easy removal and easy cleanup,
Chocolate Chip Cookies
There are chocolate chip cookies and then there are CHOCOLATE CHIP cookies. This cookie dough has 3 cups of semi-sweet chocolate chips so that every bite is full of chocolate chip goodness.
The original Chocolate Chip DoubleTree cookies have roughly 20 chocolate chips in each cookie – that’s a whole lot of chocolate chips!
RELATED: Soft Batch Chocolate Chip Cookies
Homemade Chocolate Chip DoubleTree Copycat Cookies
Baking chocolate chip cookies at home is easy and quite fun. The cookie dough for this recipe comes together quickly and easily.
This dough requires at least 4 hours of chilling time. I prefer to make the dough in the evening and place them in the refrigerator until the next day.
Melted butter binds the ingredients together and that is why this dough requires chilling time. These cookies are worth the wait!
- 1/2 cup old-fashioned oats, ground
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/4 tsp ground cinnamon
- 1 cup unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 3/4 cup granulated sugar
- 1 tbsp vanilla extract
- 1/2 tsp lemon juice
- 2 eggs
- 3 cups semi-sweet chocolate chips
- Melt the unsalted butter in a microwave-safe bowl.
- Pour the melted butter into a large bowl, followed by the brown sugar and the granulated sugar.
- Add in the eggs one at a time.
- Add in the vanilla extract and the lemon juice.
- Add the old-fashioned oats to a food processor and crush until the oats are ground down to a powder-like consistency.
- Add the all-purpose flour, salt, baking soda, and ground cinnamon to the food processor and blend the ingredients together.
- Slowly beat the dry mixture into the wet mixture and mix well.
- Beat in the 3 cups of chocolate chips.
- Cover the bowl and allow the dough to chill for at least 4 hours.
- Preheat the oven to 350º.
- Scoop the cookie dough using a medium cookie scoop (about 3 tbsps) onto a silicone mat covered baking sheet.
- Bake for 14-16 minutes. Until the edges are golden brown. Do not overbake.
- Allow the cookies to cool for about 5 minutes before moving them to a wire rack to cool completely.
The eggs in this recipe can be replaced with plain yogurt. 1/4 cup of plain yogurt is equal to 1 egg.
Nutrition Information:Yield: 28 Serving Size: 1
Amount Per Serving: Calories: 236Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 138mgCarbohydrates: 31gFiber: 2gSugar: 20gProtein: 3g
Nutritional information is an estimate and will vary based on brands of ingredients used.