Hilton released the official DoubleTree chocolate chip cookie recipe this month and I couldn’t get into my kitchen fast enough.
Who can say no to sinfully good, impossibly delicious DoubleTree cookies? Calories be damned (at least for the year 2020…and 2021).
The cookies baked up beautifully and are every bit as delicious as you’d expect them to be. They’ve certainly brought a bit of homemade happiness to my house!
Ingredients for DoubleTree Chocolate Chip Cookies
- Butter
- Sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Lemon juice (freshly squeezed)
- Flour
- Rolled oats (not quick oats)
- Baking soda
- Salt
- Cinnamon
- Nestle Tollhouse Semi-Sweet Chocolate Chips
- Chopped walnuts
Why put lemon juice in chocolate chip cookies?
It helps make a chewier cookie! The lemon juice also reacts with the baking soda to give the cookies lift.
How to Make DoubleTree Cookies
Cream the butter and sugars together, add the eggs, vanilla and lemon juice and finally the flour and dry ingredients.
Next stir in the chocolate chips.
And then the chopped walnuts.
Do you need to chill Doubletree cookie dough?
Nope! As soon as you mix up the cookie dough and drop it onto the cookie sheets, you can bake them!
What size should I make Doubletree cookies?
Use a 3-tablespoon cookie scoop to drop the dough onto parchment paper-lined cookie sheets.
The cookies are going to be big and should be placed about two inches apart on the cookie sheet, so I only put nine scoops of dough on each tray.
The cookies get baked for about 20 minutes then stay on the cookie sheet and cool for about an hour.
What makes DoubleTree chocolate chip cookies so special?
Because this is the official DoubleTree Hotel recipe directly from Hilton, you know you’re getting the real deal with these cookies! But otherwise, they’re big and chunky and loaded with chocolate chips, oats and walnuts for premium taste and texture.
It’s truly a treat to eat a Hilton DoubleTree cookie and now that we have the actual recipe, we can bake them anytime we want!
Can I freeze the chocolate chip cookie dough?
You bet! Once you’ve scooped the unbaked cookie dough onto the cookie sheets, freeze them until solid then store in an airtight freezer container until ready to bake. No need to thaw.
How to store DoubleTree chocolate chip walnut cookies
All cookies are at their best within the first few days, but they can be stored in an airtight container on the counter for 3-4 days.
Other delicious cookie recipes you may enjoy:
- 5-Star Chocolate Chip Cookies
- Soft and Chewy Oatmeal Raisin Cookies
- Pistachio Pudding Cookies with Chocolate Chips
- Chewy Ginger Cookies
- Nestle Crunch Oatmeal Cookies
- Fudgy Mint Cookies
- Cranberry and Vanilla Chip Cookies
Pin this recipe for DoubleTree cookies to Pinterest!
I know you’ll love this DoubleTree chocolate chip cookie recipe as much as I do. It’s no replacement for traveling and receiving a warm, fresh from the oven DoubleTree cookie upon hotel arrival but it sure is sweet to be able to enjoy the official cookies while at home!
Cookie Scoop for Baking, 18/8 Stainless Steel Metal Large Cookie Dough Ice Cream Scoop with Trigger for Melon Ball Cupcakes, 3 Tablespoon
Silpat Perfect Cookie Non-Stick Silicone Baking Mat, 11-5/8Farberware 47745 Nonstick Bakeware Set, Nonstick Cookie Sheets / Baking Sheets – 2 Piece, GrayNorpro 3263 Stainless Steel Cookie Spatula, SilverWilton Nonstick Cooling Rack Grid, 14 1/2 by 20-Inch
DoubleTree Chocolate Chip Cookie Recipe
Ingredients
- ½ pound butter softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips
- 1 ¾ cups chopped walnuts
Instructions
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
- Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
