Pecan Chocolate Chip Cookies

Recently the DoubleTree Hotel released their chocolate chip cookie recipe with much fanfare. Seeing the hype about the release of the recipe brought so many wonderful memories of baking with my grandmother, Mammy. When I would visit her during my childhood summers, we would bake a lot of things but the chocolate cookies were my favorite.

Her recipe was simple, she used the recipe on the back of the Nestle Tollhouse semi sweet chocolate chip morsel bag and they always turned out perfect. We mixed the batter by hand, she would start the and over time she let me crack the eggs and even measure out the flour and sugar. She would always get the recipe started, and, 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 them the oven and we lived to talk about it.

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. I adjusted their recipe a little to make it my own and to honor my North Carolina roots. 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

1. Preheat oven to 300°F

2. Cream butter, sugar and brown sugar in stand mixer with paddle attachment on medium speed for about 2 minutes.

3. 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.

4. In a seprate bowl mix all the dry ingredients, once combined slowly add to the butter mixture until just combined, do not over mix.

5. Remove bowl from the mixer and stir in the chocolate chips and pecans

6. 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.

7. Bake for 20 to 23 minutes, or until edges are golden brown and center is still slightly soft.

Yield: 26 cookies

Cookies can be stored in airtight container that’s if they last that long.