DoubleTree Chocolate Chip Cookie Recipe ~ the secret’s out, Hilton has finally released the authentic recipe for their famous chocolate chip cookies. I tried the recipe and loved it, in fact this is my new favorite chocolate chip cookie!
Have you ever had a DoubleTree Chocolate Chip Cookie?
Chocolate chip cookies recipes may be a dime a dozen, but it’s not every day that a famous recipe that’s been kept under wraps for decades is released.
Maybe you have fond memories of vacationing with family and getting one of those big-as-your-hand incredibly delicious warm chocolate chip cookies at the DoubleTree Hilton hotels. All this time the hotel chain has kept the official recipe a secret, and so we home bakers had to rely on (unreliable) copy cat recipes scavenged online. Not anymore!
What makes DoubleTree chocolate chip cookies special
- First off, their size. They’re nice and big. I use an ice cream scoop to portion out the dough so nobody gets cheated.
- A large amount of walnuts give these cookies an extra nutty flavor.
- Rolled oats add texture and flavor.
- There is a small amount of lemon juice in the dough, and that reacts with the baking soda to give the cookies lift and a chewier texture.
- A pinch of cinnamon gives these cookies a special je ne sais quois! They smell amazing as they bake.
- The dough needs no chilling before baking, so there’s no unnecessary waiting.
- These cookies are not super soft, they have a nice crunchy edges with chewy centers.
How would I rate these cookies?
I give them a big thumbs up. I like the flavor and texture. I loved all the walnuts. And I appreciate how easy they are to make ~ no chilling makes a difference!
If you prefer a softer texture in your cookies, try my Soft Batch Chocolate Chip Cookies. They’re plush and pillowy. If you love more of a shortbread type texture, try my Chocolate Chip Cookies. And if, by chance, you aren’t into chocolate, you need my ‘Chipless’ Chocolate Chip Cookies!
DoubleTree Chocolate Chip Cookies
Video
Equipment
- baking sheets
- parchment paper
Ingredients
- 1 cup unsalted butter at room temperature
- 3/4 cup + 1 Tablespoon granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 1/4 tsp vanilla extract
- 1/4 tsp lemon juice
- 2 1/4 cups all purpose flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 tsp salt
- 2 2/3 cups semi sweet chocolate chips
- 1 3/4 cups chopped walnuts
Instructions
- Preheat oven to 300F. Line a baking sheet (s) with parchment paper
- Cream the soft butter, and both sugars in a stand mixer for 2 minutes until light and fluffy, Scrape down the sides of the bowl as necessary. You can use electric hand beaters if you like.
- Beat in the eggs, vanilla, and lemon juice. Beat for 2 minutes, scraping down the bowl as needed.
- Lower the speed and blend in the flour, oats, baking soda, cinnamon and salt.
- Fold in the chocolate chips and walnuts, making sure to get them evenly distributed.
- Use an ice cream scoop to scoop out the dough (3 tablepoon amounts) and place 2 inches apart on your lined cookie sheets. I flatten the balls slightly. Bake for 20-23 minutes until starting to turn golden. I found that 20 minutes worked for me.
- Let the cookies cool on the baking sheets for 15 minutes, then transfer to a cooling rack.
Notes
Nutrition
Fantastic recipe!
Okay I am an experienced baker and I was quite skeptical of the 300 degree and 30 MINUTE bake time. Well I was right to be skeptical. Baking these for 30 minutes is insanity. I’ve never seen a recipe for cookies with such a long cook time. It turned the cookies into crispy discs that I could just snap in half. The next batch I baked at 300 (which is an odd temp for cookies anyway??) for 15 minutes. MUCH better. Crispy edges with soft center.
The directed time to bake is 20-23 minutes, not 30 minutes. I mention that 20 minutes was the perfect time for me. Remember you are scooping out a large amount of dough for these huge cookies, so they need that long to bake. 300F is the perfect temp for getting them, as you say, crispy on the edges but soft inside.
Great recipe! I add 1 tsp espresso powder to make the hubby happy.
The double tree ingredients include “natural flavors” if one reads the ingredients on the paper bag so one can never copy it. The best recipe in my opinion is ATK’s which uses no natural flavors.
This is the best recipe. I think the 1/2 c. oats is just fine, and my family prefers no nuts. I subbed 1/2 t. baking powder for the baking soda–I used no soda, and I preferred the difference in texture. I will play with the sugar–sometimes I prefer more brown than white.
These cookies are an 11/10! I have been obsessed with the Double Tree Cookies since childhood and these were so easy and delectable. Every evening my husband and I looked forward to eating one! Luckily I froze some to have for my future cravings.
There’s nothing better than a freezer full of frozen chocolate chip cookies!
To the person who kept burning them … make sure your oven is on BAKE and not BROIL … been there done that ..
This recipe calls for “way too much amount of oats and of walnuts.” I used 1/4 cup oats and 1/2 cup chopped walnuts and the finished baked cookies came out D-Licious and you definitely can still very much taste the oats and walnuts in the cookies.