I’ve been on the search for the perfect chocolate chip cookie recipe for quite some time. I could never find a recipe that lived up to my grandmother’s cookies. I even tried the same recipe she used, but I couldn’t get them to come out like hers.
When we went to Memphis last year, we stayed at the Double Tree Hotel. Those of you that have stayed there know that when you arrive, they give you a chocolate chip cookie. One bite and I was in LOVE. It was the best chocolate chip cookie I had ever tasted. They sell them, but I wanted to recreate them. After two seconds on Google, I had a recipe. You can find it here.
These are the BEST.COOKIES.EVER!!!
I do make a couple of small changes when I make them. I rarely have lemon juice on hand, so I substitute lemon extract. Same with macadamia nuts …we always keep pecans in our pantry. I made them once using ¼ cup of dough for each serving and the cookie was just too big for our taste, so I make them smaller. These cookies do taste best when you let the dough sit in the fridge overnight, so mix them up the day before you need them.
Copycat – Double Tree Chocolate Chip Cookies
½ up rolled oats
2 ¼ cups flour
1 ½ teaspoons baking soda
1 teaspoon salt
¼ teaspoon cinnamon
1 cup butter, softened
¾ cup packed brown sugar
¾ cup granulated sugar
1 ½ teaspoons pure vanilla extract
Splash of lemon extract (less than ¼ teaspoon)
3 cups semi-sweet chocolate chips
1 1/2 cups chopped pecans
Don’t preheat the oven!
Grind oats in a food processor or blender until ground fine.
Combine ground oats with flour, baking soda, salt and cinnamon in a medium bowl.
In a separate bowl combine the butter, sugars, vanilla and lemon extract and mix with mixer until combined.
Add the eggs and mix until smooth and creamy.
Stir the dry ingredients into the wet ingredients and blend well.
Add the chocolate chips and pecans to the dough and mix by hand until ingredients are well mixed.
Now the hard part. Cover the dough and put it in the fridge overnight.
Go ahead and have a little cookie dough first. I won’t tell!! ; )
The next day….
Preheat oven to 350 degrees.
Drop by the spoonful (or roll into small balls) onto ungreased, nonstick cookie sheet.
Bake 10-12 minutes or until cookies are light brown and soft in the middle.
Let them cool and enjoy!!
Just a few tips….
LET THE DOUGH REST IN THE FRIDGE OVERNIGHT. Trust me…they taste better and they bake better.
Take them out right before you think they are done and let them cool before you eat them. I know it’s hard to wait, but it’s worth it. Just do it.
This cookie dough also freezes well. If I am just baking them for us, I usually bake a few and freeze the rest….portion control! Just roll them into balls and put them into a container. You can bake them as needed. No need to thaw. Just place and bake.