Like a few others out there, I'm a little Pinterest obsessed. It's a love/hate relationship because I scroll through the food and drink section and see the same old pins, but there's always that one pin that's new that I just have to click on and pin. So, in doing my nightly pinning I came across a copycat recipe for the chocolate chip cookies that Doubletree Hotel gives their guests upon checking in. Now, I've never stayed at a Doubletree Hotel, but I have stayed at a Springhill Suites, and the last time I was there, they also gave me freshly baked chocolate chip cookies. And they were good, really good.
There's just one tiny obstacle in the way of cookie perfection. When it comes down to it, how good a chocolate chip cookie is depends personal preference. Some like theirs crispy, some soft, others chewy. My preference for chocolate chip cookies is for them to be light and crispy on the outside, and soft and chewy in the middle. This can be a little tricky to pull off.
So when I first moved to FLG about 6 years ago, I followed what seemed like a million different recipes for chocolate chip cookies, only to have them come out of the oven as over baked, crunchy, flat discs that were like 5 inches wide. Why couldn't I bake a proper cookie?! It was driving me nuts, and when batch after batch of failed cookies continued to come out of my oven, I was ready to give up. Then I did some research. Turns out that, the higher the elevation one bakes at, the lower the air pressure. This affects baked goods in how they rise and cook in the oven. So, after almost TWO years, I perfected my recipe. It makes, in my opinion, the perfect chocolate chip cookie. I'm greedy though, and have only ever given it to one person (with regret), and I don't feel like sharing it again anytime soon. It's like my secret baking weapon I plan to use one day.
Even though I have found my go-to recipe, I still experiment with other recipes I come across. When I read this recipe, I thought some of the ingredients were a little unorthodox. Cinnamon and lemon juice in chocolate chip cookies? Somehow, it works. Also, I tried to grind up the oats in my food processor and it didn't work, so I dumped it into my blender (that did the job). The recipe I adapted this from also says that 3 tablespoons of dough makes one cookie. That's a little much for me, so I used the cookie scoop that I use for all of my cookies. It makes just the right size dough balls for baking. I picked up the scoop from Bed Bath and Beyond, but I can't seem to find it on their website. If you are interested in the scoop, you can look for it at your local BB&B or buy it online here. For perfectly portioned dough balls, scoop with a small mound on top, push, and there you have it.
This cookie recipe gives me everything I look for in a chocolate chip cookie, crispy edges, and a soft chewy middle, these are yum! And they are going into the top list of chocolate chip cookie recipes. I did make a few small changes for elevation, omitted the nuts, and halved the recipe so I wouldn't have too many cookies in my kitchen, cause I'd eat them. I mean, I ate 5 upon letting the first batch cool! So, if you like your chocolate chip cookies like I do, this recipe is for you!
Copycat Doubletree Hotel Chocolate Chip Cookies
Adapted from: The Little Kitchen
Makes 20-24 cookies depending on scoop size.
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1 stick salted butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 tsp vanilla extract
1/4 tsp lemon juice
1 1/4 cups AP flour
1/4 cup rolled oats
1/8 tsp cinnamon
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups semi-sweet chocolate chips
-Place the oats into your blender and pulse until ground up, about 8-10 pulses. Transfer to a small bowl and add the flour, cinnamon, baking soda, and salt. Stir to combine and set aside.
-With an electric hand mixer, cream the butter with the both of the sugars until light and fluffy. Add the egg, vanilla, and lemon juice. Mix again until the egg is incorporated, about 30 seconds. Scrape down sides of bowl and add the dry ingredients. Mix until a dough forms, then add the chocolate chips and mix with a spatula until everything is well combined and evenly distributed. Chill the dough for at least 2 hours before baking.
-Preheat oven to 350F. Remove dough from fridge and scoop into mounds, about 2 tablespoons of dough. Place onto cookie sheet about 2 inches apart. Bake for 9 minutes exactly. Remove from oven and let cool on cooling rack.
Excuse me while I go and eat a few more of these cookies!