Sunday, May 1, 2016

Doubletree Hotel Copycat Chocolate Chip Cookies

I ran across this recipe a week or two ago and tucked it aside.  I have a friend who likes chocolate chip cookies and I thought this might be a tiny bit different than the traditional Tollhouse cookies.  And they are.  From adding ground oatmeal to the batter to using mini chocolate chips in lieu of the regular sized chips, it really does make a difference.

See the recipe source link below for lots more info and photos.

DOUBLETREE HOTEL COPYCAT CHOCOLATE CHIP COOKIES (Her recipe makes 3 dozen....I didn't have a #40 cookie scoop so I weighed mine at 26 grams which made 4 1/2 dozen cookies)

1/2 cup (1.75 oz) old-fashioned oats
2 1/2 cups (12.5 oz) AP flour
1 tsp baking soda
1 tsp baking powder
3/4 salt
1/4 ground cinnamon
1 cup (2 sticks) butter, softened to room temp
3/4 cup (5.5 oz) light brown sugar
3/4 cup (5.5 oz) granulated sugar
1 tsp vanilla
1/2 tsp lemon juice
2 large eggs
12 oz mini chocolate chips
1 cup toasted, chopped pecans, optional

In a food processor or blender, pulse oats until finely blended.  Add flour, baking soda, baking powder, salt, and cinnamon and pulse a few times until well blended.

In a large mixing bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.  Add eggs, vanilla, and lemon juice and mix until creamy and light in color, about 3-4 minutes.

Stir in the dry ingredients and mix until it starts to come together but there are still a lot of dry spots.  Add the chocolate chips (and pecans, if using) and mix until just combined and no dry streaks remain.

Portion the dough into 1 1/2 Tbsp (or so) size mounds (she used a #40 cookie scoop) lining them up on a parchment paper-lined and baking sheet and refrigerate for at least an hour or up to two days.  

Preheat oven to 350F.  Place the dough a few inches apart on the baking sheets.    Bake for 11-12 minutes (mine took about 14-15 minutes), until the edges are set but the cookies are still soft in the center.  Remove to a wire rack to cool completely.

Recipe Source:

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