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.
Christine Vander Ploeg says
I am process of making these right this moment, and instead of adding walnuts, I added shredded unsweetened coconut and Rice Krispies! 1cup each! I needed to make these go further for a church ‘after-service coffee time’ so I used a tablespoon to scoop them onto the tray! I only have one baking tray, so I will be removing the cookies onto foil to get the following batch into the oven! Cookies are for tomorrow! Time is ticking! lol I hope they still turn out okay.
Liz says
Everything anyone could want in a cookie! I hope they turned out perfectly for you with the changes you made. 🙂
Jane Williamson says
Is this cookie chewy or crisp. If chewy will they crisp if baked a little longer.
Liz says
I’d say it’s more of a chewy cookie. I’m honestly not sure if they’d crisp up more when baked longer; I’d worry a bit about burning the bottoms of them. They truly are delicious when baked according to the recipe though!
Kris Wiltzius says
Do you leave the cookies on the baking sheet and leave to cool, or do you remove them to a cooling rack to cool?
Liz says
Unlike many cookies, these stay on the cookie sheet to cool for about an hour!
M Overstreet says
I made these for my boyfriend and work. I was a little confused on the oats but man did it make a difference. He ate them right out the oven (rolling my eyes dramatically) this will be my go to recipe. I am not a big fan of chocolate chip cookies but I loved these!!!!!!
Rocky Recio says
Omg when I was working I used to stay at the Doubletree Hotels all the time & I loved their cookies so I was so happy when I saw ur recipe!! I tried it & it’s the same one omg these cookies r amazing my friends & family can’t stop eating them!!!
Liz says
They are incredibly addictive!
Sophia says
Hi do you need to refrigerate the cookie dough before baking?
Liz says
Nope!
Laura says
Can you refrigerate dough if making again the next day?
Liz says
I don’t see why you couldn’t!
Jacki says
You’re funny. Store in an airtight container for 3-4 days? As if one batch would last 3-4 days! 😂
Mary holmes says
Are we using salted butter or unsalted butter. Want to make theses this morning.
Liz says
Unsalted!
TMaier says
Should the walnuts be raw or toasted?
Liz says
You’ll bring out more walnut flavor if you toast them, but you certainly don’t have to. These cookies are delicious either way!
Angel E Parmley says
Can I use dark brown sugar instead of light brown sugar?
Liz says
Technically yes, but it will alter the color, texture and taste so it won’t be just like the hotel version. I’m sure they’ll still be good though.
Jeannine says
If I’m out of parchment paper do I have to grease the pans?
Liz says
I’ve never made them without parchment paper but chocolate chip cookies are typically baked on ungreased cookie sheets, so I wouldn’t grease the pans. 🙂
Marilyn says
Oven temperature please.
Liz says
It’s 300 degrees!
Sherri Moore says
What is a serving size for this recipe?
Liz says
A serving is one cookie. They’re an indulgence but so worth it!
Shari says
Just wondering if thid recipe works better with cold or room temperature butter?
Liz says
I let the butter soften before creaming. 🙂
Mihaela says
Mmm perfect for coffee!:))
Chef Dennis says
Yum! My sons really loved these cookies. I need to make more.
Theresa says
Perfect as-is.
Sheri says
Can I use vanilla paste instead of the extract?
Liz says
Absolutely. Use the same amount. 🙂
Karen says
Will be a go to recipe for me. I substituted a couple items. Pecans instead of walnuts and only had 2 3/4 C of choc chips. I improvised with 8 mini snickers chopped small, 2 bite size peanut butter cups, choc kisses about 6 and some leftover mm and ms shaped eggs about 1/4 c chopped.
Oh my goodness, the best versatile Chocolate Chip cookie recipe ever.
Thank you so much.
Annette says
These cookies were amazing they came out perfect…love the texture…I didn’t tell my husband I was using a different cookie recipe he can’t stop eating them lol…thanks for posting this recipe.
Liz says
Ha! I love this! So glad they were a big hit!
Catherine says
I’m sorry, I have 4 different types of Oates, why type did you use in the cookies?
Liz says
I used old-fashioned rolled oats, not quick oats. 🙂
Gail says
I have a question. Is the flour sifted before measuring?
Liz says
When I sift flour, I usually measure then sift.
Gail says
So, are you saying, I should sift the 2 1/4 cups of flour first, then add it to the recipe or do I re-measure after sifting? This recipe looks so good and I want to get it right! Thanks for your patience.
Liz says
Actually, I have to correct myself. I was thinking of another recipe. In this one, there is no need to sift the flour at all!
Mae says
These are flat out THE BEST chocolate chip cookies I’ve ever had! The only changes I made were to use chilled brown butter and so finely chop (almost to the point of flour) the walnuts. Did a double batch, balled up and froze. Ones that were frozen baked perfectly!
Liz says
They really are incredible!!!
Jennifer Luner says
Can you bake two cookie sheets at a time in the oven? Have you ever done it? Do you need to rotate trays top to bottom halfway through?
Liz says
I have never done it with these particular cookies but yes, I have done it before. I prefer not to but if I do, I absolutely do rotate trays top and bottom halfway through. 🙂
Carol says
So in order for cookies not to come out so huge but still taste yummy and not overcooked how much should I scoop onto baking sheet? Also I’m not gonna use the nuts and can I leave out the oats if I choose too. What’s my alternative? Can’t wait to make these
Liz says
You could just scoop the dough out by tablespoons if you want to go smaller but be sure to adjust the baking time. I’d check them earlier than if they were biggies. I left the nuts out of half of them and they turned out fine! As for the oats, I haven’t tried baking them without oats and I know they’re a key part of the cookie’s texture so all I can say is you could try it and see?
Jolene says
Or you could find a different recipe hehe. Made these today as written and they were delicious!!!! Thank you so much for posting!
Liz says
You’re so welcome!
Shirley says
Is it okay to use salted butter? That is all I have in the house right now
Liz says
Yes, but I would reduce the amount of salt in the recipe to 1/2 teaspoon. You should be set then!
Mikey says
I didn’t do walnuts and I made small ones cooked 300 for 24 minutes should have gone 2 more minutes but really good
Liz says
So glad you made some!
Katelynn English says
Great recipe, I am so glad they released this! my batch only made 18 (oops) any idea what i did wrong? I used an ice cream scoop that held 3 tablespoons of water, not too sure if that was the issue or not.
Liz says
I’ll bet your cookies were just a bit bigger, that’s all!
Candy says
Do you use real butter ? Salted or unsalted ?
Thank you
Liz says
Real unsalted butter!
Linda Courter says
do you use plain flour or selfriseing
Liz says
Use regular all-purpose flour, not self-rising. 🙂