Double Tree Chocolate Chip Cookies – Make the same giant, fresh, warm cookies you get at the DoubleTree hotel at home! Loaded with chocolate and so good!
Have you ever stayed at a DoubleTree hotel? I have had the chance a few times, and most recently in Fort Lauderdale. Our flight out of Colorado was early in the morning, and with the timezone change we were starving when we arrived. They pulled out warm fresh cookies from a warming drawer and I am pretty sure we devoured them in about 30 seconds. The DoubleTree cookies are huge too!
So what else do you do but make those same cookies when you get home! They are so loaded with chocolate compared to normal cookies plus there are a couple other secret ingredients that make these just a little different than my Perfect Chocolate Chip Cookies.
Click HERE to get the full recipe.
Let’s start with what makes the DoubleTree Cookies special
- All the chocolate! There are 3 cups of chocolate chips in this recipe. I used all semi-sweet because that is what the hotel uses, but you could mix it up; use some dark chocolate, milk chocolate…you name it! Just don’t skimp on the chocolate.
- Chilling the dough. Yes, you chill the dough for this recipe. And yes, I realize it is kind of a pain. But trust me it is worth it. It is what makes these cookies so thick and perfect. Don’t skip this step, just suck it up and mix up the dough in the morning for warm cookies at night. Or even make it the night before and bake them the next day.
- The Oats. Yep, there are old fashioned oats in this recipe. You use a food processor to get them nice and fine, but they still add some texture and slightly different flavor than you normally get.
- They are giant. The cookies you get at the hotel are giant, so I went with giant cookies at home. You can obviously make them smaller like more traditional cookies and just shorten the baking time. But sometimes you just want a huge cookie and don’t want to feel bad about it.
- Under bake them. I say with this all cookies and brownies, but do not over bake them. When you take them out of the oven they continue to cook on the tray. So you want the center to appear slightly underdone when you remove them from the oven. The edges will be golden and that is how you will know when to take them out. Just trust me on this! You want your cookies to be soft and delicious not hard and crunchy.
You might be a little confused by the DoubleTree cookie recipe when you see lemon juice and cinnamon on the ingredient list. But just trust in the process and add them. The cinnamon in just a tiny bit, and just helps bring all the flavors together with the walnuts and the chocolate. You would never think they are cinnamon cookies, so don’t worry.
And the lemon juice? The acid has some kind of reaction with the baking soda that helps the cookies get the thickness and texture they have. I don’t fully understand it, but they are awesome, so I don’t question it.
Tips for Freezing Cookie Dough
I usually like to bake just a few cookies at a time and then freeze the rest, so we can have warm cookies any night of the week. I like this better than freezing the actual cookies, because I think frozen cookies have a different taste. Plus nothing beats a warm and gooey chocolate chip cookie.
- The best way to do this is start by scooping balls of dough onto a baking tray.
- Place the tray in the freezer until the dough is completely frozen.
- Remove from the freezer and place the balls of dough into a freezer safe bag. Then throw that in the freezer until you are ready to use.
- You can then bake your cookies whenever you want. Just take out a couple balls of dough, let it sit out for about 15 minutes and then bake according to the recipe.
So the next time you have a craving for cookies, try these! They are not your average Chocolate Chip Cookie, they are something extra. And if you have ever been to the DoubleTree hotel then you know what I am taking about.
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I am sharing this recipe over at Imperial Sugar today. Click on DoubleTree Chocolate Chip Cookies to get the full recipe.
**I have an ongoing relationship with Imperial Sugar for recipe development. I was compensated for my time to create this recipe. All thoughts and opinions are 100% my own.