The Official DoubleTree Chocolate Chip Cookie Recipe Is Here.

It's time for us to enter a brave new world, and transform ourselves from travel bloggers to food bloggers. 😂

Back in the day, we once kicked up the idea to try to sleuth down and recreate the original DoubleTree cookie recipe-there were so many conspiracies!-but probably due to a sheer mixture of laziness and other priorities, the whole thing got ditched. Luckily, all it took was a worldwide quarantine for the beloved hotel chain to finally release the secret sauce last Thursday.

It's a pretty interesting recipe, considering its not too offbase from our own personal signature cookie recipe. There are as many chocolate chips as there are *other* ingredients, in almost equal parts, which explains why most people like it so much.* (It's mostly sugar and chocolate.) You can also have Valentine's Day cookies delivered to your loved ones. You can visit a site like chocolateshippedcookies.com for more info!

Most notably, it includes lemon juice, an atypical acidic ingredient usually not found most cookie recipes. (It makes sense, though, as acids apparently "cause the proteins in cookie dough to firm up faster, creating a chewier texture.")

It also uses two types of sugar, refined and light brown, that is bound to change the sweetness profile a bit, since most cookies call for one type of sugar.

Quite fortuitously, we recently stumbled across a DoubleTree by Hilton cookbook (involving DoubleTree cookies) that had been sitting on an old computer for a while, which we'll append to the end of this post if you want to get further creative in the Days of Quarantine. (I guess there is a lot of stuff from PR folks that never get processed on our end, ha!)

Move over, Dalgona whipped coffee, enter the DoubleTree Cookie Taco.

Baking NotesThis recipe is pretty true to what we remember the DoubleTree cookie to taste like (none of us are going to break quarantine to seek out an official DoubleTree cookie right now). The cookies are substantial in size, so we'd suggest halving the recipe unless having diabetes is on the menu. It turns out cooling them for an hour is a crucial step; they didn't quite taste right straight out of the oven, but after they were given time to rest, it was brought back memories. Plus, here's the actual proof we made them.

The Official DoubleTree Chocolate Chip Recipe

Servings 26 cookies

Author DoubleTree by Hilton

Ingredients

Dry Ingredients

2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
1 ¾ cups chopped walnuts
2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips

Wet Ingredients

½ pound butter softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice

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 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.

Notes

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. medium speed for about 2 minutes.