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DoubleTree Chocolate Chip Cookie Recipe

DoubleTree Chocolate Chip Cookie Recipe for Soft, Chewy Bliss

Discover the delightful DoubleTree chocolate chip cookie recipe that delivers soft, chewy bliss in every bite.
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Prep Time 10 minutes
Cook Time 23 minutes
Cooling Time 1 hour
Total Time 1 hour 33 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • ½ pound butter, softened Make sure it’s at room temperature for optimal creaming.
  • ¾ cup granulated sugar Provides sweetness and a crisp edge.
  • 1 tablespoon granulated sugar
  • ¾ cup light brown sugar, packed Adds moisture and deep caramel flavor.
  • 2 large eggs Binds all ingredients together.
  • 1 ¼ teaspoons vanilla extract Enhances flavor.
  • ¼ teaspoon lemon juice, freshly squeezed Reacts with baking soda for lift.
  • 2 ¼ cups all-purpose flour The structural backbone of the cookies.
  • ½ cup rolled oats Adds chewiness and a nutty texture.
  • 1 teaspoon baking soda Leavening agent for soft texture.
  • 1 teaspoon salt Balances sweetness.
  • pinch cinnamon Offers a warm, aromatic note.
  • 2 ⅔ cups semi-sweet chocolate chips Use high-quality for best flavor.
  • 1 ¾ cups chopped walnuts Adds a crunchy texture.

Equipment

  • stand mixer
  • Baking Sheet
  • spatula
  • Cookie Scoop

Method
 

Step‑By‑Step Instructions
  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. Combine the softened butter, granulated sugar, and packed light brown sugar in a stand mixer. Beat for about 2 minutes until light and fluffy.
  3. Add the eggs, vanilla extract, and lemon juice. Mix on low speed for 30 seconds, then increase to medium for another 2 minutes.
  4. Gradually add all-purpose flour, rolled oats, baking soda, salt, and a pinch of cinnamon. Mix on low speed until incorporated.
  5. Gently fold in the chocolate chips and chopped walnuts until evenly distributed.
  6. Using a 3-tablespoon cookie scoop, drop rounds of dough onto the baking sheet, spacing them about 2 inches apart.
  7. Bake for 20-23 minutes, until edges are golden brown and centers remain soft.
  8. Cool the cookies on the baking sheet for about 1 hour before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 210kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 20mgIron: 1mg

Notes

For an extra chewy cookie, consider chilling the dough for 30 minutes before baking. Store in an airtight container at room temperature for up to 3-4 days.

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