Summer is the perfect time to turn on the oven and make memories. Whether the kids are home and need a screen-free activity or you’re looking for a rainy-day treat on vacation, baking brings everyone together. Whip up a batch of warm, gooey chocolate chip cookies—or for a spirited twist, fold in our Boozy Cherries for a dessert with a little Southern charm. It’s simple, sweet, and full of feel-good flavor—just like summer should be.
Several years ago, the DoubleTree Hotel released their chocolate chip cookie recipe with much fanfare. Reading with such excitement about the release of the recipe brought so many wonderful memories of me baking with my grandmother, Carma in her North Carolina kitchen. When I would visit her during my childhood summers, we would bake so many delicious sweet treats but the chocolate cookies were my favorite.
Her recipe was simple, her go to recipe was from the back of the Nestle Tollhouse semi sweet chocolate chip morsel bag and they always turned out perfect. Together we mixed the batter by hand, she would start the batter and then it was my turn to crack the eggs and even measure out the flour and sugar. As the batter began to come together, she handed it over to me to finish the last stirs. We both snuck a few bites of the dough before we put the cookies in the oven. While the cookies were baking we cleaned up the kitchen to get it ready our next baking recipe.
So today I made my first batch of DoubleTree Signature Cookies and the smell filled my kitchen with memories of my childhood and the time cooking alongside my sweet and loving Mammy. With a few tweaks to the recipe, I made it my own, to honor my North Carolina roots and my grandmother. Enjoy the recipe and let me know how it turns out.
INGREDIENTS
1/2 pound butter (2 sticks), softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 large eggs at room temperature
1 and 1/4 teaspoon pure vanilla extract
1/2 teaspoon freshly squeezed lemon juice
2 and 1/4 cup all purpose flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon Kosher salt
1/4 teaspoon cinnamon
2 and 2/3 cups semi sweet chocolate chips
1 and 3/4 cups chopped Pecans
DIRECTIONS
- Preheat oven to 300°F
- Cream butter, sugar and brown sugar in stand mixer with paddle attachment on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blend with butter mixture on low until all ingredients are combined. Scrap down the sides of the bowl to incorporate and bring all the ingredients together.
- In a seprate bowl mix all the dry ingredients, once combined slowly add to the butter mixture until just combined, do not over mix.
- Remove bowl from the mixer and stir in the chocolate chips and pecans
- Portion out each scoop to equal 3 tablespoons, 2 cookies per row, 5 rows per sheet (total of 10 cookies per sheet) and place on baking sheet lined with parchment paper or a silicone mat.
- Bake for 20 to 23 minutes, or until edges are golden brown and center is still slightly soft.
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