Top Secret Recipes Version of Doubletree Hotel's Chocolate Chip
photo by Juju Bee
- Ready In:
- 1⁄2 cup rolled oats
- 2 1⁄4 cups flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1 cup butter, softened (No Substitutes!)
- 3⁄4 cup packed brown sugar
- 3⁄4 cup granulated sugar
- 1 1⁄2 teaspoons pure vanilla extract
- 1⁄2 teaspoon lemon juice
- 2 eggs
- 3 cups semi-sweet chocolate chips
- 1 1⁄2 cups chopped macadamia nuts
- Preheat oven to 350 degrees.
- Grind oats in a food processor or blender until ground fine.
- Combine ground oats with flour, baking soda, salt and cinnamon in a medium bowl.
- In a separate bowl combine the butter, sugars, vanilla and lemon juice and mix with mixer until combined.
- Add the eggs and mix until smooth and creamy.
- Stir the dry ingredients into the wet ingredients and blend well.
- Add the chocolate chips and macadamia nuts to the dough and mix by hand until ingredients are well mixed.
- Spoon rounded 1/4 cups full (yes, 1/4 cups!) onto ungreased, nonstick cookie sheet.
- Place scoops of dough 2" apart (you don't need to press dough flat).
- Bake 16-18 minutes or until cookies are light brown and soft in the middle.
- Let cool.
- Store in sealed container to keep soft.
- (for best results chill dough overnight).
Questions & Replies
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WOW! I'm an airline pilot and stay at Doubletree Hotels often. I'm also a Chocolate Chip Cookie-avore. I've been looking for the recipe for ages and finally tried this one. This is without a doubt the ONE. I followed the recipe exactly as followed except for: freezing the dough for 2 hours in lieu of refrigerating overnight as I couldn't wait that long :), making smaller cookies (1 TBSP portions instead of 1/4 cup -- 9 minutes, 100 calories ea -- I'm on a diet, ya' know!) and I used 1/2 macs and 1/2 walnuts. I'm not completely sure the original uses mac nuts. I could be wrong. You won't go wrong with the original recipe as written -- even using mac nuts. Don't reduce this or add that and this IS THE BEST COOKIE RECIPE EVER!
These were wonderful. I wasn't sure whether to try this version or the doubletree copycat recipe on allrecipes.com, so I made half a batch of each side by side to compare. The allrecipes recipe stayed in a lump on the cookie sheet and got cakey. This recipe spread out and came out crispy on the outside and soft and chewy in the middle. Just make sure to take them out of the oven when they're still a bit on the soft side. It was when I was looking thinking they're not ready yet, give them another two or three minutes that they came out best. When I gave them the extra two or three minutes they were too crunchy and lost all their chewiness. I used half the chocolate chips and chilled the dough overnight and they came out about perfect. In the pictures I posted this recipe is the darker one, the allrecipes one is the lighter.
These are tricky, but really amazing. They can come out kind of average if you don't take your time. 1. I think one bag of chocolate chips is more than enough. 2. The Chilling is VITAL. I baked a small portion of the dough right away and chilled the rest overnight. The 'chilled dough' cookies were SO so so much better. And even better 2 days later. Amazing crispy chewy texture and less sweet somehow. 3. I baked smaller cookies on the top rack of my oven for about 12 minutes. The baked beautifully. THIS IS A GREAT RECIPE AND WORTH THE EFFORT!!! THANK YOU!
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These were the the best CC cookies I've ever made. I made them smaller (rounded tspns full) and did not refridgerate beforehand. They made approx. 4 dozen. I flattened them a bit before baking and timed them for 14 minutes. They came out extremely well with just enough crispiness. I also used pecans instead of macadamias and chocolate chunks instead of chips. Great recipe. This is a keeper for sure. Thanks!
Anita - great recipe! I followed Heather's hints (didn't grind oats & didn't chill). I substituted pecans for macadamia nuts as well. Excellent flavor w/ the cinnamon & the hint of lemon (secret ingredients). I scooped them w/ an ice cream scooper & baked for 16 mins. Can't say enough about this recipe!