World Famous Doubletree Hotel Cookie Recipe

close up shot of DoubleTree cookies on a plate

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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Prep Time15

Cook Time15

Total Time30

Servings

Table of Contents

DoubleTree Cookies Ingredients
Substitutions And Additions
How To Make This DoubleTree Cookies Recipe
How To Serve These DoubleTree Cookies
Storage
Frequently Asked Questions
More Recipes You’ll Love
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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

DoubleTree cookies raw ingredients that are labeled

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.

eggs, vanilla, and lemon juice combined in a 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.

add flour, oats, baking soda, salt, and cinnamon combined in a bowl

STEP FOUR: Remove the bowl from the mixer and stir in the chocolate chips and walnuts.

chocolate chips and walnuts combined to the cookie batter in a bowl

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.

scoops of cookie dough placed on a parchment lined baking sheet then baked

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.

close up shot of DoubleTree cookies stacked on top of each other showing it's chocolate inside layer on a plate

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.

More Recipes You’ll Love

DoubleTree Cookies

5 from 14 votes

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

Cook Time 15

Total Time 30

Servings

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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

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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

Stephanie Keeping Publisher
Layne Kangas Marketing
Sian Cox Photographer
Lexus Monroe Editorial Assistant