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Monday, September 15, 2014

Adapted Recipe for Double Tree Chocolate Chip Cookies

I love staying at Double Tree Hotel because they provide these warm chocolate chip cookies at time of check in an in between during your entire stay. 
Well,  that is not the only reason I like to stay there but these cookies are out of this world.

On the way back, I googled the recipe on my phone and there they were.... so many of them and all were adapted from this one recipe that I am going to give credit to. This recipe was by "Jenny" and is posted on  I could not wait to try it, so as soon as we came back home, I tried it with the ingredients that  I had.

Here it is.. my modified version..

1/2 cup rolled oats
2-1/2 cup all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/2 tsp. cinnamon 
2 sticks of unsalted butter, softened
1-1/4 cup brown sugar, packed
1/2 cup granulated sugar
2 tsp. vanilla
1/2 tsp. lemon juice (I used lime juice)
2 eggs
1 cup semi-sweet, chocolate chips
2 dark  chocolate bars (5.29 oz each) by Choceur crushed in to chocolate chunks
2 cups chopped walnuts


* Grind oats in a food processor or blender until fine. 

* Combine the ground oats with the  baking soda,  brown sugar, granulated sugar, salt and cinnamon in a medium bowl.

* Add chopped nuts.

* Cream together the butter, sugars, vanilla, and lemon/lime juice in another medium bowl with an electric mixer. 

* Add the eggs and mix until smooth. 

* Stir in flour and  the dry mixture into the wet mixture and blend well.  

* Add the chocolate chips and chunks to the dough and mix by hand until ingredients are well incorporated.

* Per original recipe for the best results, chill the dough overnight in the refrigerator before baking the cookies. (but I did not have that much patience so I just baked them right away)
* Spoon rounded 1/4 cup portions (I used an ice cream scoop) onto an ungreased cookie sheet. (I used Silicone cookie sheet)

* Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. 

* Cool and store in a sealed container.


This recipe yields 20-21 large cookies.  
You may follow the original recipe,  I just modified to what I had in my pantry and also I did not want them very sweet so I cut down on granulated sugar and increased the amount of brown sugar instead.
If not using chocolate bar for chunks you may use 3 cups of semisweet chocolate chips instead.
Please note that the dark chocolate bars that I used are not very bitter like some dark chocolate, they are almost like milk chocolate but less sweet and with more cocoa.

Recipe adapted and modified by Surekha from this recipe by Jenny at

Photographs by Surekha.

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