[CnD] Doubletree® chocolate chip cookies

Wayne Scott waynedscottjr at gmail.com
Sun Sep 4 13:12:08 CEST 2016


DoubleTree® Hotel Chocolate Chip Cookies

When you check in at one of 240 hotels run by this U.S.  chain, 
you are handed a bag from a warming oven that contains two soft 
and delicious chocolate chip cookies.  This is a tradition that 
began in the early 90s using a recipe from a small bakery in 
Atlanta.  All of the cookies - which  weigh in at an impressive 
two ounces each - are baked fresh every day on the hotel 
premises.  Raves for the cookies from customers convinced the 
hotel chain to start selling the chocolaty munchables by the 
half-dozen.  But if you've got an insatiable chocolate chip 
cookie urge that can't wait for a package to be delivered in the 
mail, you'll want to try this cloned version fresh out of your 
home oven.  Just be sure to get the cookies out of there when 
they are turning light brown.  This way they'll stay soft in the 
middle when cool.  For even better results, you can chill the 
dough overnight before you commence with the ceremonial baking.

1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts

1.  Preheat oven to 350 degrees.
2.  Grind oats in a food processor or blender until fine.  
Combine the ground oats with the flour, baking soda, salt, and 
cinnamon in a medium bowl.
3.  Cream together the butter, sugars, vanilla, and lemon juice 
in another medium bowl with an electric mixer.  Add the eggs and 
mix until smooth.
4.  Stir the dry mixture into the wet mixture and blend well.  
Add the chocolate chips and nuts to the dough and mix by hand 
until ingredients are well incorporated.
5.  Spoon rounded 1/4-cup portions onto an ungreased cookie 
sheet.  Place the scoops about 2 inches apart.  You don't need to 
press the dough flat.  Bake for 16 to 18 minutes or until cookies 
are light brown and soft in the middle.  Store in a sealed 
container when cool to keep soft.  For the best results, chill 
the dough overnight in the refrigerator before baking the 
cookies.  Makes 20 cookies.



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