We miss travel no doubt. One of our favorite travel memories is checking into a hotel and finding a sweet treat waiting for us. If you’ve ever been to a DoubleTree by Hilton hotel, they have these soft warm chocolate chip cookies that are oh-so-good. And guess what? They’ve released the official chocolate chip cookie recipe (see below) so everyone can enjoy these while safe at home.
To celebrate National Chocolate Chip Day, the kids and I whipped up these bad boys. And it was surprisingly easy! Check it out!
Our verdict? SO SO good!
Makes 26 cookies
- ½ pound butter, softened (2 sticks)
- ¾ cup plus 1 tbsp. granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ tsp. vanilla extract
- ¼ tsp. freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup rolled oats
- 1 tsp. baking soda
- 1 tsp. salt
- Pinch of cinnamon
- 2 2/3 cups Nestle Toll House semi-sweet chocolate chips
- 1 ¾ cups walnuts, chopped
- Cream butter, sugar, and brown sugar in a stand mixer bowl on medium speed for about two minutes.
- Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down bowl.
- With the 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 three tablespoons) onto a baking sheet lined with parchment paper, about two 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 one hour.
Cook’s note: 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 two inches apart. Bake until edges are golden brown and center is still soft.