There's another version of these on the blog, but this updated one is even better! Dear Stretchy Pants, thank you for your service.
I was initially inspired by The Little Kitchen's post about these. Turns out, she was inspired by this recipe from Foodgeeks. It's a whole six degrees of separation thing. I made a couple of changes that made a big difference to these already wonderful cookies.
Here are my keys for making these Copycat Doubletree Chocolate Chip Cookies...
The original recipe calls for processing 1/2 cup rolled oats in the food processor. Replacing that step with using quick cook oats makes the amount and consistency the same every time...and also keeps you from having to lug out the food processor and wash it.
Adding Corn Syrup
Adding just a little corn syrup adds a bit more chewiness and helps to keep the cookies soft. (It's not high-fructose corn syrup, so there's no need to panic.)
When I first made these, I used mini chips. I thought that's what Doubletree used. And I was wrong. The rumor on the internets is (and I think Abraham Lincoln is quoted as saying) Doubletree uses Ghiradelli semisweet chips. I used 2/3rd Ghiradelli + 1/3 Guittard semisweet. The combination of chips just hits all the right notes. (Don't forget to add a few chips to the cookies just before baking!)
Here's the full recipe...
Hotel Cookies (Copycat Doubletree Cookies)
{makes about 20 cookies}
2 1/4 cups unbleached, all-purpose flour
1/2 cup quick cook oats
1 1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1 cup unsalted butter, cut into chunks
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon light corn syrup
2 teaspoons vanilla
1/2 teaspoon fresh lemon juice
2 eggs
2 cups Ghirardelli semisweet chocolate chips
1 cup (+ more for the tops) Guittard Akoma Extra semisweet chocolate chips
1 cup chopped walnuts
Line a large cookie sheet with parchment paper. Whisk the flour, oats, baking soda, salt, and cinnamon together. Set aside.
Cream the butter and sugars together until smooth and fluffy. Beat in the corn syrup, vanilla, and lemon juice. Beat in the eggs one at a time, scraping the sides and bottom of the bowl as needed.
Add the flour mixture to the butter/sugar/egg mixture and stir until most of the flour is no longer dry. Stir in the chips and the walnuts, mixing just until distributed and no dry spots remain.
Use a 4-tablespoon (#16) scoop to portion dough onto the prepared sheet. You won't be baking from this sheet, so place them close together to get them all on one. Refrigerate for at least 4 hours or overnight.
After the chilling time, heat oven to 350. Line two baking sheets with parchment paper. Place the balls of dough onto the sheets at least 2" apart. Press the 3-5 extra chocolate chips into the tops of each dough portion.
Bake for 16 minutes. The cookies should be golden on the edges and appear a little soft in the middle. Remove from the oven and let sit on the baking sheet for 5 minutes before removing to a cooling rack.
This was another of Jack's picks of summer recipes, and I'm so happy it was. They really are similar to Doubletree cookies. I want to put them in individual wax paper bags and hand them out at our front door. That would be weird, right?
Want to see some of the products and tools I used here as well as some more of my favorites? Visit the Bake at 350 Amazon Shop! ♥