September 7, 2023
Review RecipeDoubleTree Cookies
These gooey and delicious DoubleTree cookies taste just like the real thing because they are made with the actual recipe from DoubleTree Hotels!
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Have you tasted the world-famous Hilton DoubleTree cookies, made to make hotel guests feel special? The cookies have the best chewy texture (not too hard, not too soft), they’re butter-rich, and they have an insane amount of chocolate chips.
Long ago and far away…well…in the early 1980s, many hotels gave their VIP guests sweet perks such as specialty chocolates and mints. DoubleTree Hilton Hotel decided they wanted each guest to feel special and cared for after a long day of travel and they began gifting every guest with a delicious, freshly baked delicious chocolate chip cookie.
But why wait when you can bake the real thing at home in your own kitchen?
DoubleTree Cookies Ingredients
These delectable treats are famous all over the world for their irresistible taste and texture.
Bite into one, and you’ll experience a burst of sweet, buttery goodness that’s bound to leave you craving for more.
You’ll need:
- 1 cup of butter, softened
- ¾ cup + 1 tablespoon of granulated sugar
- ¾ cup of packed light brown sugar
- 2 large eggs
- 1¼ teaspoons of vanilla extract
- ¼ teaspoon of freshly squeezed lemon juice
- 2¼ cups of all-purpose flour
- ½ cup of old-fashioned oats (rolled oats)
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- Pinch cinnamon
- 2⅔ cups of Nestle Tollhouse semi-sweet chocolate chips
- 1¾ cups of chopped walnuts
Substitutions And Additions
NUTS: If you do not like nuts or can’t eat them, you can leave them out of this recipe.
SALT: If you’d like something extra, use some flaked salt for a delightful salty-sweet flavor.
How To Make This DoubleTree Cookies Recipe
The following is the official chocolate chip cookie recipe courtesy of DoubleTree by Hilton Hotels.
STEP ONE: Cream the butter, sugar, and brown sugar in the large bowl of a stand mixer on medium speed for about 2 minutes.
STEP TWO: Add the eggs, vanilla, and lemon juice. Blend with the mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the sides of the bowl.
STEP THREE: With the mixer on low speed, add the flour, oats, baking soda, salt, and cinnamon. Blend for about 45 seconds, but don’t overmix.
OUR RECIPE DEVELOPER SAYS
Do not overmix or you may end up with crumbly cookies.
STEP FOUR: Remove the bowl from the mixer and stir in the chocolate chips and walnuts.
STEP FIVE: Portion the dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
PRO TIP:
A large cookie scoop holds about 3 tablespoons of dough and should be the right size for these cookies.
STEP SIX: Preheat oven to 300°F. Bake cookies for 20 to 23 minutes, or until the edges are golden brown and the center is still soft.
STEP SEVEN: Remove the warm cookies from the oven and cool them on the baking sheet for about 1 hour.
How To Serve These DoubleTree Cookies
Serve these gooey chocolate chip cookies warm with a glass of cold milk, a cup of tea, or our iced tea, raspberry iced tea, or southern strawberry sweet tea. It will bring back fond memories of adventures and travel.
You could opt for a classic glass of cold milk, which provides a cool contrast to the warmth of the cookie and helps to balance out its rich flavor.
Alternatively, you could pair them with a cup of your favorite coffee or tea, allowing the blend of flavors to meld together for an even more satisfying experience.
This isn’t just a copycat recipe, we have the actual official DoubleTree cookie recipe for you to try at home. It’s especially perfect served warm with a glass of cold milk. As are these amazing peanut butter oatmeal cookies and blueberry cookies.
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Storage
Whether you’re planning ahead, need to keep leftovers, or want to stock up for later, here are some tips on how to store these irresistible cookies.
MAKE AHEAD: If you want to get a head start on your baking, you can prepare the cookie dough in advance and store it in the refrigerator for up to 72 hours. Simply shape the dough into individual portions using a cookie scoop or spoon, and place them on a lined baking sheet. Cover the sheet tightly with plastic wrap or aluminum foil to prevent any moisture from getting in.
When you’re ready to bake, simply preheat the oven and pop the chilled cookie dough onto a baking sheet. You may need to add a minute or two to the baking time since the dough is cold.
ON THE COUNTER: Store these chewy chocolate chip cookies in a container on the counter for up to 5 days.
IN THE FREEZER: Store these famous DoubleTree cookies in an airtight container for up to 3 months. Thaw the frozen cookies on the counter before serving.
These cookies proved so popular that now they give out approximately 65,000 cookies every day. That’s more than 25,000,000 cookies a year.
We love that the real DoubleTree cookies recipe—with rolled oats, walnuts, and warm chocolate chips—was released to help spread some joy. Now everyone can feel like a hotel guest right in their home!
Frequently Asked Questions
Can I freeze these cookies?
Yes! You can freeze these famous chocolate chip cookies in an airtight container.
Do I have to add the nuts to this recipe?
You can definitely leave the nuts out if you don’t like them.
Why is there lemon juice in this recipe?
The recipe calls for lemon juice as it helps to make the cookies chewier.
What size of cookie scoop should I use?
A large cookie scoop would give you 3 tablespoon-sized balls of dough.
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DoubleTree Cookies
These gooey and delicious DoubleTree cookies taste just like the real thing because they are made with the actual recipe from DoubleTree Hotels!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 26
Ingredients
- 1 cup butter, softened
- ¾ cup granulated sugar, plus 1 tablespoon
- ¾ cup packed light brown sugar
- 2 large eggs
- 1¼ teaspoons vanilla extract
- ¼ teaspoon lemon juice, freshly squeezed
- 2¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 pinch ground cinnamon
- 2⅔ cups Nestle Tollhouse semi-sweet chocolate chips
- 1¾ cups walnuts, chopped
Instructions
- Cream the butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add the eggs, vanilla, and lemon juice. Blend with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.
- With the mixer on low speed, add the flour, oats, baking soda, salt, and cinnamon. Blend for about 45 seconds. Don’t overmix.
- Remove the bowl from the mixer and stir in the chocolate chips and walnuts.
- Portion the dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
- Preheat the oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and the center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Video
Notes
- Do not overmix, or you may end up with crumbly cookies.
- A large cookie scoop holds about 3 tablespoons of dough and should be the right size for these cookies.
- If you’d like something extra, use some flaked salt for a delightful salty-sweet flavor.
Nutrition
Calories: 319kcal | Carbohydrates: 32g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 203mg | Potassium: 173mg | Fiber: 2g | Sugar: 19g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
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Comments
Hannah Griffin says
These are so amazing! I am making them again this weekend!
Tin Lopez says
This Chocolate chips recipe is seriously so amazing!
Lisa says
Question: What is the purpose of the lemon juice in this recipe? I am intrigued!
Layne Henderson says
The lemon juice is supposed to help make the cookie chewier! ๐
Justine says
So, If I’m understanding the recipe you put the cookies in the fridge not the mixing bowl? Two to four hours with the cookies on the baking sheet then bake. I only have 2 cookie sheets will that be enough? I dont wsnt to come across as being dumb but I dont understand this part of the recipe. Please help me!
Layne Henderson says
You put the balls of dough on the baking sheet and then refrigerate. Pull them out of the refrigerator and bake them.
If you’re only working with two baking sheets, you can roll them into balls, place them in a cake pan and then transfer them to the baking sheet when you’re ready to bake, so they have time to chill.
Kat Bell says
I am looking at the ingredients on the back of the package right now in a Doubletree Hilton Hotel. These cookies have Propylene Glycol in them which is an ingredient frequently used in hair products that has been shown to cause cancer. Hmmm… Also Artificial Flavors and Sodium Bisulfite Preservative and coloring.
Layne Henderson says
Great reason to make them homemade then and leave out that stuff! ๐
dayna says
I just made these for my last childs first last day of school. They are fantastic!
I always chill my cookies in balls on one cookie sheet then transfer 12 (or whatever fit) onto another cookie sheet that isn’t cold because the cold one will lower the oven temp. Just in case the person who said they only have two cookie sheets is reading responses ๐
Thanks for a great recipe!
Rachel says
Do you have to add walnuts? We arenโt a fan of nuts in cookies!?
Layne Henderson says
No, you could definitely leave them out if you don’t like them!
Lynne Hamilton says
These cookies are To Die For.
Denise Diskin says
Isn’t 2 tablespoons of salt excessive? I like sea salt but I never heard of adding 2 tablespoons of any kind of salt in cookies.
Layne Henderson says
The sea salt doesn’t go in the cookies – it’s just a teaspoon in the cookies.. the sea salt is to sprinkle on top if you’d like to ๐ Have a great day!
Geri says
When do you use the sea salt flakes? Before or after baking?
Layne Henderson says
You sprinkle them on afterwards!