DoubleTree Hilton Cookies

5 from 14 votes

Delicious chocolate chip cookie using the secret Double tree Hilton recipe

Prep Time15

Cook Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 315kcal

Author: Nisha

2 sticks butter room temperature
¾ cup sugar granulated plus 1 tbsp
¾ cup light brown sugar
2 large eggs
1 ¼ tsp vanilla extract
¼ tsp lemon juice freshly extracted
2 ¼ cups flour
½ cup oats rolled
1 tsp baking soda
1 tsp salt
1 pinch cinnamon powder
2 cups chocolate chip (I used Ghiradelli milk chocolate chips, original recipe asks for 2 ⅔ cups of Nestle semi sweet chocolate chip cookies)
1 ¾ cups chopped walnuts

Preheat oven to 300°F. Using a stand mixer cream butter and sugar for 2 minutes.
On low speed blend eggs, vanilla , lemon juice for 30 seconds and then at medium speed for 2 minutes until it is light and fluffy. Scrape the bowl as necessary.
Add flour, oats, baking soda, salt and cinnamon and blend on low for 45 seconds .Do not over mix.
Stir in chocolate chips and walnuts using a spatula.
Using an ice cream scoop (about 3 tbsp) place the dough 2 inches apart.
Bake for 20 to 23 mins or until edges are golden brown and center is soft.
Cool on baking sheet for about an hour and then on the cooling rack.
The leftover dough can be frozen. They can be baked at another time without thawing.

As with baking cookies, all the ingredients need to be at room temperature beforehand.
We baked some big-sized cookies in the first batch, immediately after mixing the dough. The rest we refrigerated for about 2 hours to make later.
The second set tasted even better; it could be the refrigeration that helped to absorb and marinate all the ingredients.
Add any additions like chocolate chips, walnuts, or any other favorites.
Take the cookies out of the oven as soon as it is baked and cool on a cooling rack. Do not overbake them if you like soft and chewy cookies.