BETTER THAN DOUBLETREE CHOCOLATE CHIP COOKIES.
DoubleTree chocolate chip cookies are amazing, but this chocolate chip cookie recipe is even BETTER than the DoubleTree Chocolate Chip Cookies recipe!! It’s gooey and full of chocolate, oats, and walnuts. Plus, these are HUGE cookies.
This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!
Did you know that when you stay at a DoubleTree hotel, they give you warm (ginormous) chocolate chip cookies at check-in? I know this, of course, because I’ve stayed at DoubleTree many times over the course of my life. But the funny thing is, I forget EVERY TIME. So when I’m checking in and they hand me warm cookies, it’s like a sweet surprise. I’m not sure if they have a mix that they distribute to each hotel or if the hotel chef bakes up a new batch every day, but there’s a warming drawer at the front desk so you’re assured nice warm and gooey cookies along with your room key.
A few weeks ago, we stayed at the DoubleTree Santa Monica, and I was surprised yet again when they handed us cookies. You’d think I’d remember that from visit to visit, but I don’t, haha! Anyway, I jumped for joy like a kid and couldn’t wait to savor every bite.
A DoubleTree chocolate chip cookie is warm and melty, gooey, with a hint oats that you can see in the dough. They’re not oatmeal cookies at all, so as you’re eating them you wonder about the oats. (Or maybe that’s just me?) All I know is that when I finish my cookie I want MORE.
This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!
BETTER THAN DOUBLETREE CHOCOLATE CHIP COOKIES? YOU BET!
I have really high standards when it comes to chocolate chip cookies. I love them a lot, and over the years I’ve become a cookie snob. Cookies that are bland, dry, over baked, or crunchy do NOT satisfy my chocolate chip cookie craving. My perfect chocolate chip cookie is just a tad under-baked so it’s gooey, with melty chocolate, nuts are a bonus, and they need to be bursting with flavors.
Basically, I want fireworks in my mouth when I eat a chocolate chip cookie…otherwise it’s not worth the calories.
BETTER, that is. I just made a few tiny changes to the original recipe and the result? My absolute favorite cookie. I will never again make any other chocolate chip cookie…unless I’m making these.
This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookies!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!
SO, WHAT MAKES THESE COOKIES SO SPECIAL, AND BETTER THAN DOUBLETREE CHOCOLATE CHIP COOKIES? LET ME TELL YOU:
I start with melted butter. I always start with melted butter for my chocolate chip cookie recipes. I love the caramelized, toffee-like flavor it gives to the cookies, especially when paired with gobs of brown sugar.
The recipe calls for ground oats, which I used. The oats give a bit of flavor and texture, and help bind the cookies. Don’t leave them out; these aren’t oatmeal cookies at all, but the oats give them the ultimate flavor.
TONS of chocolate. These cookies have 3 cups of chocolate chips!! I used regular chocolate chips, but you can use minis for an even richer cookie.
CHILL THE DOUGH. I know. It’s annoying. It takes a long time. But you MUST. Otherwise these will spread and not be thick and gooey. Scoop baseball sized balls of dough and chill them at LEAST 4 hours (or overnight) before baking. You won’t be sorry. (Good things come to those that wait!)
UNDER-BAKE them. They’re done just when the top looks done and not a minute later. They’ll still be gooey in the center. THAT’S the solution to the best chocolate chip cookie problem: THE GOOEY CENTER.
SIZE. I was going for a huge cookie, so I used 1/4 cup of dough each. But you could make these less insanely huge by using a smaller cookie scoop. Still chill them, but they’ll bake up quicker.
INGREDIENTS:
*1 cup 227g unsalted butter, softened.
*1 cup 198g granulated sugar.
*1 cup 208g brown sugar, packed
*1 cup 237ml vegetable oil
*1 large egg
*1 teaspoon baking soda
*1 teaspoon salt.
*1 teaspoon vanilla
*1 cup 80g quick cooking oats
*1/2 cups 434g all-purpose flour
*1/2 cup 60g sweetened shredded coconut
*1 cup 25g lightly crushed cornflakes
*1/2 cup 63g chopped pecans or walnuts.
INSTRUCTIONS:
*Note: this dough requires chilling.
*Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.
*Mix in oats and flour until just mixed. Stir in coconut, nuts, and cornflakes.
*Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)
*Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.
*Store in an airtight container for up to 5 days or freeze for up to 1 month.
DoubleTree chocolate chip cookies are amazing, but this chocolate chip cookie recipe is even BETTER than the DoubleTree Chocolate Chip Cookies recipe!! It’s gooey and full of chocolate, oats, and walnuts. Plus, these are HUGE cookies.
This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!
Did you know that when you stay at a DoubleTree hotel, they give you warm (ginormous) chocolate chip cookies at check-in? I know this, of course, because I’ve stayed at DoubleTree many times over the course of my life. But the funny thing is, I forget EVERY TIME. So when I’m checking in and they hand me warm cookies, it’s like a sweet surprise. I’m not sure if they have a mix that they distribute to each hotel or if the hotel chef bakes up a new batch every day, but there’s a warming drawer at the front desk so you’re assured nice warm and gooey cookies along with your room key.
A few weeks ago, we stayed at the DoubleTree Santa Monica, and I was surprised yet again when they handed us cookies. You’d think I’d remember that from visit to visit, but I don’t, haha! Anyway, I jumped for joy like a kid and couldn’t wait to savor every bite.
A DoubleTree chocolate chip cookie is warm and melty, gooey, with a hint oats that you can see in the dough. They’re not oatmeal cookies at all, so as you’re eating them you wonder about the oats. (Or maybe that’s just me?) All I know is that when I finish my cookie I want MORE.
BETTER THAN DOUBLETREE CHOCOLATE CHIP COOKIES? YOU BET!
I have really high standards when it comes to chocolate chip cookies. I love them a lot, and over the years I’ve become a cookie snob. Cookies that are bland, dry, over baked, or crunchy do NOT satisfy my chocolate chip cookie craving. My perfect chocolate chip cookie is just a tad under-baked so it’s gooey, with melty chocolate, nuts are a bonus, and they need to be bursting with flavors.
Basically, I want fireworks in my mouth when I eat a chocolate chip cookie…otherwise it’s not worth the calories.
BETTER, that is. I just made a few tiny changes to the original recipe and the result? My absolute favorite cookie. I will never again make any other chocolate chip cookie…unless I’m making these.
This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookies!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!
SO, WHAT MAKES THESE COOKIES SO SPECIAL, AND BETTER THAN DOUBLETREE CHOCOLATE CHIP COOKIES? LET ME TELL YOU:
I start with melted butter. I always start with melted butter for my chocolate chip cookie recipes. I love the caramelized, toffee-like flavor it gives to the cookies, especially when paired with gobs of brown sugar.
The recipe calls for ground oats, which I used. The oats give a bit of flavor and texture, and help bind the cookies. Don’t leave them out; these aren’t oatmeal cookies at all, but the oats give them the ultimate flavor.
TONS of chocolate. These cookies have 3 cups of chocolate chips!! I used regular chocolate chips, but you can use minis for an even richer cookie.
CHILL THE DOUGH. I know. It’s annoying. It takes a long time. But you MUST. Otherwise these will spread and not be thick and gooey. Scoop baseball sized balls of dough and chill them at LEAST 4 hours (or overnight) before baking. You won’t be sorry. (Good things come to those that wait!)
UNDER-BAKE them. They’re done just when the top looks done and not a minute later. They’ll still be gooey in the center. THAT’S the solution to the best chocolate chip cookie problem: THE GOOEY CENTER.
SIZE. I was going for a huge cookie, so I used 1/4 cup of dough each. But you could make these less insanely huge by using a smaller cookie scoop. Still chill them, but they’ll bake up quicker.
*1 cup 227g unsalted butter, softened.
*1 cup 198g granulated sugar.
*1 cup 208g brown sugar, packed
*1 cup 237ml vegetable oil
*1 large egg
*1 teaspoon baking soda
*1 teaspoon salt.
*1 teaspoon vanilla
*1 cup 80g quick cooking oats
*1/2 cups 434g all-purpose flour
*1/2 cup 60g sweetened shredded coconut
*1 cup 25g lightly crushed cornflakes
*1/2 cup 63g chopped pecans or walnuts.
INSTRUCTIONS:
*Note: this dough requires chilling.
*Cream butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Cream until light and fluffy. You can also use a hand mixer. Add oil and stir until smooth. Add egg and vanilla, mix until smooth, then stir in the salt and baking soda.
*Mix in oats and flour until just mixed. Stir in coconut, nuts, and cornflakes.
*Scoop 2 tablespoon balls of cookie dough onto a cookie sheet covered in wax or parchment paper. No need to spread the balls out, you’re just going to chill them. Cover with plastic wrap and chill at least one hour. (If you chill longer than 4 hours you may need to let them warm up a few minutes on the counter before baking.)
*Preheat oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats. Place cookies 2” apart on prepared cookie sheets. Lightly press down with the palm of your hand. Bake for 9-11 minutes or until the bottoms just start to turn golden brown. Cool at least 5 minutes on cookie sheet before removing to rack to cool completely.
*Store in an airtight container for up to 5 days or freeze for up to 1 month.
Its really nice
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