DoubleTree Chocolate Chip Cookies
Total Time
35 minutes
Prep Time
15 minutes
Cook Time
20 minutes
Rating
4.85 out of 5 stars
(40)
Ingredients
26 servings
- 1 cup unsalted butter, (at room temperature)
- 3/4 cup + 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/4 teaspoons pure vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of ground cinnamon
- 2 2/3 cups semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts, (optional)
- Flaky sea salt, (for sprinkling on cookies, optional)
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Preparation
Step 1
Preheat oven to 300 degrees F.
Step 2
Using a stand mixer, cream butter, sugar and brown sugar together on medium speed for two minutes, scraping down the sides of the bowl with a spatula, as necessary.
Step 3
Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds. Increase the mixer to medium speed and beat for about 2 minutes, or until light and fluffy, scraping down bowl.
Step 4
Turn off the mixer and add the flour, oats, baking soda, salt and cinnamon. Mix on low for about 45 seconds or until just combined. Don’t overmix.
Step 5
Remove bowl from mixer and stir in chocolate chips and walnuts, if using.
Step 6
Portion dough with a cookie scoop or spoon, about 3 tablespoons of dough per cookie, onto a baking sheet lined with parchment paper or a Silpat baking mat, about 2 inches apart.
Step 7
Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Step 8
Remove from oven and sprinkle with sea salt, if desired. DoubleTree doesn’t do this, but I do. Cool on baking sheet for about 1 hour.
Step 9
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