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DoubleTree Signature Chocolate Chip Cookie

Straight from Hilton during the Covid19 quarantine. April 11, 2020
Print Recipe
Course Dessert
Servings 26 cookies
Calories 320 kcal

Ingredients
  

  • ½ pound butter softened
  • ¾ cup sugar
  • 1 Tbsp sugar
  • ¾ cup light brown sugar packed
  • 2 eggs
  • 1 ¼ tsp vanilla
  • ¼ tsp lemon juice freshly squeezed
  • 2 ¼ cups flour
  • ½ cup rolled oats
  • 1 tsp baking soda
  • 1 tsp salt
  • pinch cinnamon
  • 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 ¾ cups walnuts chopped

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 over mix.
  • 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 - 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

Cook's note:  You can freeze the unbaked cookies, and there's no need to thaw.  Preheat oven to 300 degrees 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.