As we stayed at the DoubleTree San Isidro, we had many of these cookies, a recipe with a fan following and a long history. More than 30 million are consumed every year. On November 2, 2019, DoubleTree Cookie became the first cookie baked in space as ISS Commander Luca Parmitano of the European Space Agency baked the brand’s cookie dough inside the prototype oven.
We asked chef Francesca Ferreyros if she could share the recipe, and here you have it: the official DoubleTree Chocolate Chip Cookie recipe:
Chocolate Chip Cookie Recipe.
Makes 26 cookies
Ingredients
- ½ pound butter, softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 1 3/4 cups chopped walnuts
- 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
Directions
- Cream butter, sugar, and brown sugar in a stand mixer bowl at medium speed for about 2 minutes.
- Add eggs, vanilla, and lemon juice, blending with a mixer at a low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.
- With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about three tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300°F. Bake for 20 to 23 minutes until the edges are golden brown, and the center is still soft.
- Remove from oven and cool on a baking sheet for about 1 hour.
Cook’s Note
You can freeze the unbaked cookies, and there’s no need to thaw them. Preheat the oven to 300°F and place the frozen cookies on a parchment-paper-lined baking sheet about 2 inches apart. Bake until the edges are golden brown and the center is still soft.
