DoubleTree Signature Cookie

The undisputed winner of our Chocolate Chip Cookie Project is this gem from Hilton Hotels. While I've never had the opportunity to stay at a DoubleTree hotel and experience these cookies for myself I was told that these were authentic.

I wish I could tell you what made these cookies so special. In addition to the standard ingredients like flour, brown sugar, eggs, and chocolate chips this recipe has a hint of lemon juice (¼ teaspoon), a pinch of cinnamon, and some rolled oats. Are those enough to lift them to the top of the list? You'll have to decide.

These are also sizeable cookies at 3 tablespoons each - easily shareable if you are so inclined. I used a 2-ounce, size 16 cookie scoop which is closer to 4 tablespoons (¼ cup) to make portioning easier. I've been meaning to try smaller cookies to see if they will retain the same integrity as the large cookies. It will require a shorter baking time. If I figure it out I will be sure to update the recipe notes.

Update: See notes below for making smaller cookies.

DoubleTree Signature Cookie

from Hilton Hotels

½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2⅔ cups Nestle Tollhouse semi-sweet chocolate chips
1¾ cups chopped walnuts 

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.

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 2 inches apart. Bake until edges are golden brown and center is still soft.

We made smaller cookies using our standard cookie scoop. This recipe made nearly 6 dozen, 2½" cookies. In our oven we baked them for 17 minutes. You may need to experiment a bit to get the right timing in your oven.