These decadent chocolate chip and pecan cookies are slightly adapted from Double Tree Hilton’s famous cookies.
I have been eyeing the Double Tree Hilton cookie recipes for a long time. I have never stayed there but people have such a love of the place just for their cookies. There are soooo many recipes out there trying to copy the much loved cookie.
The Hilton recently shared their beloved recipe and I jumped at the chance to make them. I have to say, they were pretty incredible. I understand the hype.
A couple of tweaks were made that worked better for us. I substituted the walnuts for pecans because they are just what I prefer and I almost always have them on hand. These could totally be replaced by any nuts. Almonds would be so amazing too. I also used mini chocolate chips. If you’re making chocolate chips cookies, every bite should have some!
I always prefer to use my small 1 5/8″ cookie scoop because I always think it makes the perfect size. Not too big and not too small. Halving the recipe and using this scoop yielded 24 cookies – enough to enjoy and share with friends.
Some of the copy cat recipes suggested grinding the oats and refrigerating the dough before baking. I didn’t do those things every time I made them and they turned out fine.
These chocolate chip and pecan cookies will definitely be making the rotation over here.
- 1/2 cup butter or margarine, softened
- 6.5 TB white sugar
- 6 TB brown sugar
- 1 large egg
- 1/8 tsp freshly lemon juice
- 3/4 tsp vanilla
- 1 cup + 2 TB flour
- 1/4 cup rolled oats
- 1/2 tsp baking soda
- 1/2 tsp salt
- pinch cinnamon
- 1 cup mini chocolate chips
- 1 cup chopped pecans
- Cream the butter and sugars until well combined.
- Add eggs, vanilla and lemon juice until light a fluffy.
- Add in the dry ingredients (minus the chocolate and nuts) on low speed without overmixing.
- Stir in the chocolate and nuts.
- Scoop the dough on lined cookie sheets and bake at 300 degrees for 20-22 minutes.