Copycat Double Tree Cookies | Little Luna
Copycat Double Tree Cookies | Little Luna
Enjoy the gooey and delicious replica of the famous Double Tree Cookies straight from the oven! These cookies go perfectly with a glass of cold milk.
Enjoy these delicious treats without having to book your vacation. Now you can enjoy them anytime! For more famous cookies, try Jack Jack Num Num Cookie and Neiman Marcus Cookie.
Famous Double Tree Hotel Cookies!
Hilton offers Double Tree Chocolate Chip Cookies to all guests and consumes more than 30 million cookies each year. If that didn’t make them famous, this cookie recipe is also the first to be baked in space using a specially designed oven. The cookie has since returned to Earth, where it has been preserved and will be displayed at the Smithsonian.
If that doesn’t tell you these aren’t your average chocolate chip cookies, let me tell you a little bit about them.
- They are large, soft in the middle and crisp on the edges.
- Aside from the size of this cookie, the ingredients really make them stand out.
- Not only do the oats add texture, their flavor complements the nutty flavors of walnuts, vanilla, and cinnamon that set these cookies apart.
- You won’t necessarily taste lemon juice, but it’s still an important ingredient. The lemon juice reacts with the baking soda to give the cookies a better lift and a delicious chewy texture.
how to make them
Prepare. Line two baking sheets with parchment paper and preheat oven to 300°F.
cream. Add sugar and butter to the bowl of a stand mixer. Mix on medium speed until creamy, about 2 minutes.
mix. Add eggs, vanilla and lemon juice to a bowl. Mix on low speed, about 30 seconds. Then, set the mixer to medium speed and continue to blend until light and fluffy, about 2 minutes more. Be sure to scrape down the sides of the bowl.
combine. Turn mixer to low speed and add flour, oats, baking soda, salt and cinnamon. Mix only until combined, about 45 seconds. Do not overmix.
stir. Remove the bowl from the stand. Add chocolate chips and walnuts and stir with a spoon or spatula.
scoop. Scoop the dough onto a parchment-lined sheet pan. Each dough ball should be about 3 tablespoons. Also, make sure to place the dough about 2 inches apart on the paper.
bake. Bake for 20-23 minutes. The edges will be golden brown and the center should still be soft.
cool. Remove from oven and allow cookies to cool completely on baking sheet, about 1 hour.
A couple recipe notes:
- Make sure the butter is softened and not melted or the cookies will spread too much.
- Once you add the flour, do not overmix or the gluten in the flour will be overactivated.
- Make sure to use oatmeal instead of instant oats.
- If you can’t eat nuts, keep them out. If you don’t like walnuts, try pecans.
keep your cookies fresh
shop 3-5 days in an airtight container. Add a slice of sandwich bread to help keep them soft.
you can also freeze They are 3 months. Be sure to separate the layers with parchment or wax paper.
When baking, once frozen, you can thaw and bake as usual, or place in the freezer and bake for a few more minutes.
For more delicious cookie recipes, try:
Prep time 15 minutes
Cook Time 20 minutes
Serving Size 26
Calories 569 kcal
by Lil’ Luna
- (2 sticks) 1/2 pound softened butter
- 3/4 c + 1 tablespoon granulated sugar
- 3/4 c brown sugar package
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 c flour
- 1/2 c oatmeal
- 1 teaspoon baking soda
- 1 teaspoon salt
- pinch of cinnamon
- 2 2/3 c Nestle Toll semi-sweet chocolate chips
- 1 3/4 c walnuts chopped
-
Line two baking sheets with parchment paper and preheat oven to 300°F.
-
Add sugar and butter to the bowl of a stand mixer. Mix on medium speed until creamy, about 2 minutes.
-
Add eggs, vanilla and lemon juice to a bowl. Mix on low speed, about 30 seconds. Then, set the mixer to medium speed and continue to blend until light and fluffy, about 2 minutes more. Be sure to scrape down the sides of the bowl.
-
Turn mixer to low speed and add flour, oats, baking soda, salt and cinnamon. Mix only until combined, about 45 seconds. Do not overmix.
-
Remove the bowl from the stand mixer. Add chocolate chips and walnuts and stir with a spoon or spatula.
-
Scoop the dough onto a parchment-lined pan. Each dough ball should be about 3 tablespoons. Also, make sure to place the dough about 2 inches apart on the paper.
-
Bake for 20-23 minutes. The edges will be golden brown and the center should still be soft.
-
Remove from oven and allow cookies to cool completely on baking sheet, about 1 hour.