DoubleTree Chocolate Chip Cookies

Name: DoubleTree Chocolate Chip Cookies
Prep time: 30 min
Cook time: 12 min
Total time: 1 h 15 min
Yield: 12 servings
Cuisine: Chocolate

Prep time30 minutes

Cook time12 to 15 minutes

Rest time30 minutes

Total time1 hour 15 minutes

DifficultyEasy

Servings12

Chewy-centred cookies with crispy edges and a generous hit of chocolate, inspired by a popular hotel classic.

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What we love about this cookie

There's just something comfortingly familiar about these chocolate chip cookies. They’re thick, generously sized cookies that are crispy around the edges and perfectly chewy in the centre. Perfect with a glass of milk or a warm cup of coffee.

Where’s it from?

These cookies are inspired by the signature chocolate chip cookies served at DoubleTree hotels to welcome visitors. Known for always being served fresh from the oven, these chewy, oat-studded cookies have amassed a loyal fan-base over the years. This cookie is so beloved, it was even the first food to be baked in space aboard the International Space Station.

Why cocoa?

Naturally, you can’t have a chocolate chip cookie without chocolate. This recipe calls for dark cocoa drops, which add a deep, slightly bitter cocoa flavor that balances out the sweetness of the cookie.

Cocoa Recommendation

What cocoa should I use?

This recipe uses dark cocoa drops instead of traditional chocolate chips to provide depth and richness. The dark cocoa drops melt down perfectly in the dough while maintaining their shape, giving this cookie its classic chocolate flavor and texture.

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The Recipe

Follow these steps to create your masterpiece

Ingredients

115 g unsalted butter, soft
150 g brown sugar
50 g granulated sugar
1 large egg
1 tsp vanilla extract
120 g all-purpose flour
½ tsp baking soda
½ tsp salt
¼ tsp cinnamon
60 g rolled oats (old-fashioned)
150 g dark cocoa drops
60 g chopped walnuts (optional)

Method

Prep

Preheat the oven to 175°C and line a baking tray with parchment paper.

Make the dough

Cream together the softened butter, brown sugar, and granulated sugar until fluffy. Mix in the egg and vanilla until smooth. Add flour, baking soda, salt, and cinnamon, mixing just until combined. Fold in rolled oats, chocolate drops, and walnuts (if using).

Chill the dough

Chill the dough for 30 minutes in the refrigerator.

Bake

Scoop large balls of the dough onto the tray. Bake for 12 to 15 minutes, until edges are golden and centres are still soft.

Serve

Let cookies cool slightly before serving.

Chef's Background

Hyram De La Paz is the creative force behind The Cocoa Circle's recipe magic. A professionally trained bonbon specialist with over six years of experience in high-energy kitchens, Hyram knows his way around cocoa like nobody else. His sweet spot is baking. In our kitchen, he blends world-class technique with a dash of imagination to turn cocoa into something spectacular.