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Copycat Double Tree Hotel Chocolate Chip Cookies

Copycat Double Tree Hotel Chocolate Chip Cookies - recipe card
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These iconic cookies replicate the beloved soft, chewy chocolate chip cookies served at DoubleTree Hotels. With a hint of cinnamon and lemon juice, plus rolled oats for texture, they strike the perfect balance between crispy edges and a tender center.

Ingredients

Scale
  • 1/2 cup unsalted butter (1 stick), softened to room temperature
  • 6 tablespoons granulated sugar
  • 6 tablespoons packed light brown sugar
  • 1 large egg, beaten (use half, about 2 tablespoons, reserve remaining for another use)
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fresh lemon juice
  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/4 cup rolled oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cinnamon
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. In a large bowl, combine the softened butter, granulated sugar, and brown sugar. Beat with a hand mixer on medium speed for 2 to 3 minutes until light and fluffy; this aerates the butter for a tender cookie. Scrape down the sides and bottom of the bowl.
  2. Add the egg (use only 2 tablespoons of the beaten egg) and vanilla extract, then beat on medium speed for another 30 seconds until fully incorporated. The mixture should look creamy and uniform. Add the lemon juice and beat briefly to combine; the lemon juice helps balance sweetness and adds a subtle brightness.
  3. In a separate medium bowl, whisk together the flour, rolled oats, baking soda, salt, and cinnamon. Whisking ensures even distribution of leavening and spices. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until no streaks of flour remain. Do not overmix, or the cookies will become dense.
  4. Fold in the chocolate chips using a rubber spatula, distributing them evenly throughout the dough. The dough will be thick and slightly sticky. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (or up to 24 hours). Chilling firms the butter, preventing excessive spread during baking and developing deeper flavor.
  5. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. This ensures even browning and easy release.
  6. Using a 2-tablespoon cookie scoop or spoon, portion the dough into 12 equal balls (about 1.5 inches in diameter). Place them 2 inches apart on the prepared baking sheets; the cookies will spread but should not touch.
  7. Bake one sheet at a time on the middle rack for 12 to 14 minutes, rotating the sheet halfway through for even browning. The cookies are done when the edges are golden brown and set, but the centers still look slightly soft and puffed. A thermometer inserted into the center of a cookie should read around 200°F (93°C) — an internal temperature check ensures the right chewiness without overbaking.
  8. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. This allows them to set without breaking. Then transfer to a wire rack to cool completely. For softer cookies, avoid overbaking; they will continue to set as they cool.

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies between layers of wax paper in a freezer-safe bag for up to 3 months. To reheat, warm in a 300°F (150°C) oven for 3-5 minutes or microwave for 10-15 seconds. If baking from frozen dough, add 2 minutes to the bake time.

Nutrition

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Find it online: https://copycatkitchenco.com/double-tree-hotel-chocolate-chip-cookies/