These Chocolate Chip Walnut Cookies are a must-try! An addictive copycat of the infamous DoubleTree Hotel cookies, these chocolate chip cookies are deliciously chewy with crisps edges.
Course Dessert
Cuisine American
Keyword Chocoalte Chip Walnut Cookies, DoubleTree Cookies
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Total Time 45 minutesminutes
Servings 25cookies
Calories 367kcal
Author Jenn Laughlin - Peas and Crayons
Ingredients
½poundunsalted butter(2 sticks) softened to room temp.
Soften butter to room temperature. Cream together butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for 2 minutes.
Next add room temperature eggs, vanilla, and lemon juice. Blend on low speed for 30 seconds then increase speed to medium for about 2 minutes. Scrape down bowl as needed.
WHISK TOGETHER DRY INGREDIENTS
In a medium-large bowl combine flour, oats, baking soda, salt, and cinnamon. Whisk together to mix.
Add to stand mixer and blend on low speed for about 40-45 seconds, taking care not to over-mix batter.
ADD YOUR MIX-INS
Remove bowl from stand mixer and add chocoalte chips, mini chips, and finely chopped walnuts. Fold the chips/nuts into the dough with a silicone spatula or wooden spoon.
SCOOP YOUR DOUGH
Line a baking sheet (or a few plates) with parchment paper.
Use a 3 TBSP cookie scoop to portion out dough into scoops. Place, slightly spaced, on parchment lined sheet/plate.
CHILL THE DOUGH
Cover gently with parchment and chill dough OVERNIGHT. If you need the cookies that day, allow dough to chill 3-4 hours before baking.
READY TO BAKE?
Pre-heat oven to 300°F.
Line two large baking sheets with parchment paper. Space chilled cookie scoops a little over 2 inches apart.
Bake sheets one at a time on center rack for 20-23 minutes. Edges should be golden brown and the center should still look soft.
Cook time is based on 3-TBSP scoops of cookie dough. Adjust slightly if making smaller or larger scoops of dough.
Allow cookies to cool on baking sheet for approx. 5 minutes to set, then use a spatula to transfer them to a cooling rack to finish cooling. Enjoy!
Store leftover fully-cooled cookies in an airtight container for later. They'll be even more chewy the next day. YUM!
Notes
See post for tips on freezing and baking raw cookie dough scoops.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!