Gluten Free DoubleTree Chocolate Chip Cookies
This recipe for Gluten Free DoubleTree Chocolate Chip Cookies is a hit for anyone who has ever tried the famous Hilton Hotel cookies. This copycat recipe is better than the real thing and results in a chewy soft cookie. Great for anyone who has celiac or is following a gluten free diet.
Servings: 20 Cookies
Ingredients
Dry Ingredients
- 1 ½ cups Gluten Free Flour Blend
- ⅓ cup Light Brown Sugar
- ⅓ cup White Sugar
- ¼ cup Rolled Oats
- ½ tsp Baking Soda
- ½ tsp Salt
- 1 pinch Cinnamon
- 1 cup Milk Chocolate Chips
- 2 cup Chopped Walnuts
Wet Ingredients
- ½ cup Butter 1 stick
- 1 Egg
- ½ tsp Vanilla Extract
- ¼ tsp Lemon Juice
Instructions
- Preheat Your Oven: Preheat the oven to 300 degrees and prepare a baking sheet with a piece of parchment paper.
- Mix Wet Ingredients: cream together butter and sugar until fully combined using a stand mixer with the paddle attachment. Add in egg, lemon juice and vanilla extract and mix on low speed until all ingredients are incorporated. You may have to scrape down the sides of the bowl with a rubber spatula.
- Mix Dry Ingredients: in a separate bowl whisk together flour, brown sugar, white sugar, cinnamon, rolled pats, baking soda and salt until evenly combined.
- Mix Wet and Dry Ingredients: Turn the mixer to a low speed and add the dry ingredients to the wet ingredients in 3 batches until cookie dough is formed.
- Stir In Chocolate and Nuts: Stir in the chopped walnuts and chocolate chips until they are distributed evenly throughout the cookie dough.
- Scoop Into Cookies On Pan: Using a cookie scoop or tablespoon, make 2 tbsp cookie dough balls and roll them into even balls on a baking sheet 2-3 inches apart.
- Bake: Bake the cookies for 20-23 minutes. Remove from the oven and let cool for 45 minutes before serving.
Notes
Gluten Free Cookie Recipe Adaptation:
I changed a few things from the original recipe:- Swapped AP Flour for Gluten Free Flour: this makes the cookie chewy and dense and gluten free.
- Cut The Recipe In Half: the original recipe on their website looked like it made a LOT of cookies and big ones at that, so I cut the recipe in half to make sure this wasn’t a hotel sized batch.
- Made Smaller Cookies: the original recipe calls for scooping cookie dough balls that are 3 tablespoons in size. I made each cookie 2 tbsp worth of dough. This makes for a smaller cookie than the original large sized DoubleTree cookie but the smaller cookies are great and still make 18-20 cookies.
Cookie Storage & Freezing:
- Baked cookies will stay fresh in an airtight container for up to 7 days.
- Cookie dough rolled into cookies can be frozen and cooked at 300 degrees for 20-23 minutes right from frozen.