Easy Steps to Make DoubleTree Chocolate Chip Cookies at Home
The recipe for Hilton’s signature DoubleTree Cookies is out of the bag! These cookies have a chewy inside, crisp edges, and are incredibly flavorful loaded with oats, chocolate, walnuts, and a lot of butter! They are truly the best chocolate chip cookie ever, Bellyfull noted.
What makes DoubleTree chocolate chip cookies special
First off, their size. They’re nice and big. I use an ice cream scoop to portion out the dough so nobody gets cheated. A large amount of walnuts give these cookies an extra nutty flavor. Rolled oats add texture and flavor. There is a small amount of lemon juice in the dough, and that reacts with the baking soda to give the cookies lift and a chewier texture.
A pinch of cinnamon gives these cookies a special je ne sais quois! They smell amazing as they bake. The dough needs no chilling before baking, so there’s no unnecessary waiting. These cookies are not super soft, they have a nice crunchy edges with chewy centers, according to Theviewfromgreatisland's list of tempting things.
Steps to make DoubleTree chocolate chip cookies
Most of the ingredients for these cookies will look like your classic chocolate chip cookie recipe:
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Chocolate chips (these cookies are loaded with chocolate chips)
- Walnuts (I didn’t add them, but you certainly can)
However, there are a couple of secret ingredients that make these cookies special, Twopeasandtheirpod suggested.
- Fresh lemon juice – I think this is the ingredient that most surprised people! Lemon is super acidic, so it helps the cookies rise and adds a subtle but unexpected flavor.
- Cinnamon – this makes perfect sense since cinnamon always smells so homey and nostalgic! Perfect for a cookie that reminds people of home.
- Oats – I love the texture the oats add to this recipe. It’s only ½ cup, but it gives them a more substantial feel.
Step 1: I start with melted butter. I always start with melted butter for my chocolate chip cookie recipes. I love the caramelized, toffee-like flavor it gives to the cookies, especially when paired with gobs of brown sugar.
Step 2: The recipe calls for ground oats, which I used. The oats give a bit of flavor and texture, and help bind the cookies. Don’t leave them out; these aren’t oatmeal cookies at all, but the oats give them the ultimate flavor.
Step 3: TONS of chocolate. These cookies have 3 cups of chocolate chips!! I used regular chocolate chips, but you can use minis for an even richer cookie.
Step 4: CHILL THE DOUGH. I know. It’s annoying. It takes a long time. But you MUST. Otherwise these will spread and not be thick and gooey. Scoop baseball sized balls of dough and chill them at LEAST 4 hours (or overnight) before baking. You won’t be sorry. (Good things come to those that wait!)
Step 5: UNDER-BAKE them. They’re done just when the top looks done and not a minute later. They’ll still be gooey in the center. THAT’S the solution to the best chocolate chip cookie problem: THE GOOEY CENTER.
Step 6: SIZE. I was going for a huge cookie, so I used ¼ cup of dough each. But you could make these less insanely huge by using a smaller cookie scoop. Still chill them, but they’ll bake up quicker, Crazyforcrust added.
How to Store?
|Store your DoubleTree Chocolate Chip Cookies in an airtight container on the countertop for up to 5 days. Pro tip-put a slice of bread in the container to keep the cookies extra fresh. The cookies will stay soft, but the bread will get hard. |
You can also freeze the cookie dough before baking! Roll the cookie dough into balls and freeze the balls in a freezer container or freezer bag. No need to thaw, just add a minute or two to the baking time and look for those set edges and soft middles.
And of course you can freeze baked cookies too. Let the cookies cool completely and then place in a freezer container or freezer bag and freeze. Eat frozen or defrost before enjoying. They are good either way, Twopeasandtheirpod noted.
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