Description
These DoubleTree Chocolate Chip Cookies are a beloved recipe known for their perfect balance of sweet, buttery dough studded with semi-sweet chocolate chips and crunchy walnuts. Baked at a lower temperature for a longer time, these cookies have a unique soft texture with golden edges, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 16 tablespoons (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar + 1 tablespoon
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon fresh lemon juice
Dry Ingredients
- 2 ¼ cups all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of ground cinnamon
Add-ins
- 2 â…” cups semi-sweet chocolate chips
- 1 ¾ cups walnuts, chopped
Instructions
- Cream Butter and Sugars: In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar on medium speed until the mixture becomes light and fluffy, which usually takes a few minutes. This step is essential for air incorporation and tender cookies.
- Add Eggs and Flavorings: Beat in the eggs, vanilla extract, and fresh lemon juice until the batter is smooth and well combined, ensuring even flavor throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, rolled oats, baking soda, salt, and a pinch of ground cinnamon. This helps evenly distribute the leavening and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture to the wet ingredients while mixing on low speed, just until combined. Avoid overmixing to prevent tough cookies.
- Fold in Chocolate Chips and Walnuts: Using a spatula, gently fold in the semi-sweet chocolate chips and chopped walnuts, making sure they are evenly distributed without breaking them up too much.
- Prepare to Bake: Preheat your oven to 300°F (150°C). Line baking sheets with parchment paper to prevent sticking. Use a large cookie scoop (3 tablespoons) to portion the dough evenly onto the prepared sheets, spacing them to allow for spreading.
- Bake Cookies: Bake the cookies for 20 minutes or until they turn golden brown and the edges are set but the centers remain soft. The lower temperature and longer bake time help develop a chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Using fresh lemon juice is key for the unique flavor profile characteristic of this recipe.
- Do not overmix the dough after adding the flour to avoid tough cookies.
- For best texture, use a large cookie scoop to maintain uniform size.
- These cookies keep well in an airtight container for several days and can be frozen for longer storage.
- Walnuts can be substituted with pecans or omitted for nut-free cookies.
