Hotel Cookies (Copycat Doubletree Cookies)
{makes about 20 cookies}2 1/4 cups unbleached, all-purpose flour
1/2 cup quick cook oats
1 1/2 teaspoon baking soda
1 teaspoon kosher salt
1/4 teaspoon cinnamon
1 cup unsalted butter, cut into chunks
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon light corn syrup
2 teaspoons vanilla
1/2 teaspoon fresh lemon juice
2 eggs
2 cups Ghirardelli semisweet chocolate chips
1 cup (+ more for the tops) Guittard Akoma Extra semisweet chocolate chips
1 cup chopped walnuts
Line a large cookie sheet with parchment paper. Whisk the flour, oats, baking soda, salt, and cinnamon together. Set aside.
Cream the butter and sugars together until smooth and fluffy. Beat in the corn syrup, vanilla, and lemon juice. Beat in the eggs one at a time, scraping the sides and bottom of the bowl as needed.
Add the flour mixture to the butter/sugar/egg mixture and stir until most of the flour is no longer dry. Stir in the chips and the walnuts, mixing just until distributed and no dry spots remain.
Use a 4-tablespoon (#16) scoop to portion dough onto the prepared sheet. You won't be baking from this sheet, so place them close together to get them all on one. Refrigerate for at least 4 hours or overnight.
After the chilling time, heat oven to 350. Line two baking sheets with parchment paper. Place the balls of dough onto the sheets at least 2" apart. Press the 3-5 extra chocolate chips into the tops of each dough portion.
Bake for 16 minutes. The cookies should be golden on the edges and appear a little soft in the middle. Remove from the oven and let sit on the baking sheet for 5 minutes before removing to a cooling rack.
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