Doubletree Chocolate Chip Cookies
Servings: 26 cookies
Calories: 318cal
Equipment
Ingredients
- 16 Tablespoons unsalted butter softened - 2 sticks
- ¾ cup granulated sugar PLUS 1 Tablespoon
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 ¼ teaspoon vanilla extract
- ¼ teaspoon fresh lemon juice
- 2 ¼ cup all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- a pinch of cinnamon
- 2 ⅔ cup semi-sweet chocolate chips
- 1 ¾ cup walnuts chopped
Instructions
- Preheat oven to 300F.
- To the bowl of a stand mixer (or a mixing bowl using a hand mixer) cream the butter, granulated sugar, and brown sugar on medium speed until well combined. About 2 minutes.
- Add in the eggs, vanilla, and lemon juice, mixing for about 30 seconds on low speed. Up the speed to medium for an additional 2 minutes until the mixture is light and fluffy.
- On low speed, add in the flour, oats, baking soda, salt, and cinnamon. Mix until combined, about 35-45 seconds. Be careful not to overmix.
- Fold in chocolate chips and walnuts with a wooden spoon.
- Line a baking sheet with parchment paper or a silicone baking mat. Using a large cookie scoop (3 Tbsp), scoop dough balls onto baking sheet.
- Bake for 20 minutes, or until cookies are golden brown with a soft center.
- Allow to cool on the baking sheet for 2 minutes. Transfer cookies to a wire cooling rack. Enjoy!
Video
Notes
- To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20 minutes.
- Be sure to measure your flour properly to avoid dry and crumbly cookies. To do so, scoop your flour into a measuring cup using a spoon, leveling the top gently with the flat end of a butter knife. Scooping flour directly with a measuring cup packs the flour into the cup, in which you will end up with too much.
- Do not overmix your cookie dough. This can cause hard, flat cookies. Mix enough to combine the ingredients well.
- The acidity in the lemon juice will react with the baking soda, creating bubbles that help with the rise of the cookie.
- Oven temperatures may vary, which will affect the cook time of your cookies. Bake until the cookie edges are lightly browned, maintaining a soft center. 20-23 minutes.
- If you use a smaller cookie scoop (we used a 3 Tbsp scoop), keep an eye on the cookies in the oven - they will be done sooner than a larger cookie will be.
Nutrition
Serving: 1cookie | Calories: 318cal | Carbohydrates: 32g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 142mg | Potassium: 173mg | Fiber: 2g | Sugar: 19g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
