Top Secret Recipes Version of Doubletree Hotel Chocolate Chip Co

READY IN: 40mins
Recipe by Sweet Diva MJ

From Even More Top Secret Recipes by Todd Wilbur. I am a huge chocolate chip cookie fan and this is one of THE best chocolate chip cookies! The recipe says to chill the dough overnight before baking - this chilling time is not included in the prep/cook time.

Top Review by senseicheryl

I just received a copycat email today of this recipe but the ingredient amounts are just a little different. I thought this might be useful: 2 cups flour 1/2 tsp. baking soda 1/4 tsp salt 1 cup oats (uncooked) 3/4 cup sugar 3/4 cup Dark Brown sugar 1 cup butter, softened 2 large eggs 2 tsp. vanilla 1 tsp. lemon juice 12 oz. chocolate chips 1 1/2 cup walnuts Preheat oven to 375 degrees. Lightly grease cookie sheets. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, and salt. Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the cookie sheets, leaving 2 -3 inches between each cookie. Bake for 13 - 15 minutes or until lightly browned around the edges. Remove from the cookie sheets and cool on wire racks.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Grind oats in a food processor or blender until fine.
  3. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.
  4. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer.
  5. Add the eggs and mix until smooth.
  6. Stir the dry mixture into the wet mixture and blend well.
  7. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated.
  8. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet.
  9. Place the scoops about 2 inches apart.
  10. You don't need to press the dough flat.
  11. Bake for 16-18 minutes or until cookies are light brown and soft in the middle.
  12. Store in a sealed container when cool to keep soft.
  13. For the best results, chill the dough overnight in the refrigerator before baking the cookies.

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