Secrets Revealed

I saw where Doubletree Hotel released it's secret cookie recipe so I decided to try it out because who doesn't love fresh baked cookies when staying at a hotel?  This recipe is definitely different because it uses a bit of lemon juice.  After mixing it up, I think the lemon juice works with the baking soda to lighten the dough and make the cookies rise.  I guess I'll have to consult a Shirley Corriher book to find out for sure.  This dough was definitely not the same texture as Toll House Cookies.  They taste good but I think I may just stick to one bag of chocolate chips next time.  They are loaded with chocolate!

Doubletree Chocolate Chip Cookies

Doubletree Chocolate Chip Cookies

1 cup butter (2 sticks), softened
3/4 cup + 1 Tbs sugar
3/4 cup packed light brown sugar
2 large eggs
1 1/4 tsp vanilla
1/4 tsp fresh lemon juice
2 1/4 cups flour
1/2 cup rolled oats
1 tsp baking soda
1 tsp salt
pinch cinnamon
2 2/3 cup Nestle Toll House semi-sweet chocolate chips (I may only use 2 cups next time)
1 3/4 cups chopped walnuts

Heat oven to 300 degrees.  Line 2 cookie sheets with parchment.
In a small bowl, combine flour, oats, soda, salt and cinnamon and set aside.
Using a stand mixer, cream butter and sugars on medium speed for 2 minutes. 
Add eggs, vanilla and lemon juice and beat on low for 30 seconds.  Scrape down sides then turn mixer on medium for 2 minutes until batter is light and fluffy.
With mixer on low, slowly add dry ingredients, blending for 45 seconds.
Remove bowl from mixer and stir in chocolate chips and nuts with a wooden spoon.
Using cookie scoop, drop large (2-3 Tbs) dough balls onto prepared cookie sheets about 2 inches apart.
Bake 20-25 minutes, until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for 1 hour.