DOUBLETREE CHOCOLATE CHIP COOKIE RECIPE ~ THE SECRET’S OUT!

I give them a big thumbs up.  I like the flavor and texture.  I loved all the walnuts.  And I appreciate how easy they are to make ~ no chilling makes a difference!

If you prefer a softer texture in your cookies, try my Soft Batch Chocolate Chip Cookies.  They’re plush and pillowy.  If you love more of a shortbread type texture, try my Chocolate Chip Cookies.  And if, by chance, you aren’t into chocolate, you need my ‘Chipless’ Chocolate Chip Cookies!


Ingredients
1 cup (2 sticks) unsalted butter at room temperature
3/4 cup + 1 Tablespoon granulated sugar
3/4 cup light brown sugar, packed
2 large eggs
1 1/4 tsp vanilla extract
1/4 tsp lemon juice
2 1/4 cups all purpose flour
1/2 cup rolled oats
1 tsp baking soda
1/4 tsp cinnamon
1 tsp salt
2 2/3 cups semi sweet chocolate chips
1 3/4 cups chopped walnuts

Instructions
Preheat oven to 300F Line a baking sheet (s) with parchment paper
Cream the soft butter, and both sugars in a stand mixer for 2 minutes until light and fluffy, Scrape down the sides of the bowl as necessary. You can use electric hand beaters if you like.
Beat in the eggs, vanilla, and lemon juice. Beat for 2 minutes, scraping down the bowl as needed.
Lower the speed and blend in the flour, oats, baking soda, cinnamon and salt.
Fold in the chocolate chips and walnuts, making sure to get them evenly distributed.
Use an ice cream scoop to scoop out the dough (3 tablepoon amounts) and place 2 inches apart on your lined cookie sheets. I flatten the balls slightly. Bake for 20-23 minutes until starting to turn golden. I found that 20 minutes worked for me.
Let the cookies cool on the baking sheets for 15 minutes, then transfer to a cooling rack.

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