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. Â 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
Ingredients
- 1 cup (2 sticks) 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.
Cook's notes
118 Comments
Gayleen
January 27, 2022 at 5:22 pmCan you use instant oats?
Sue Moran
January 28, 2022 at 2:38 pmyes.
CK
January 23, 2022 at 6:38 pmMy first try turn out well using a baking tray i bought. It’s lighter and thinner than oven tray. 2nd try using oven tray,cookies become quite flat. Chilling the dough bf each bake don’t help much. I think u might hv the same issue as mine. Try use a thinner tray for baking. Remove all the oven tray to reduce the addon heat in oven during baking.
Marty Vaughn
December 30, 2021 at 12:36 pmI don’t have parchment paper. Is Silpat okay? Sometimes it makes cookies spread too much.
Sue Moran
December 30, 2021 at 1:46 pmDo a test cookie, it should be fine.
Jenny Butt
December 9, 2021 at 12:56 pmHELP I am making a batch of the Double Tree Chocolate Chip Cookie. I followed directions exactly but my first batch out of the oven has spread to almost cover my pan. I placed the rest in the refrigerator thinking that my butter and batter may have been soo soft since I have been baking all day and my kitchen is now quite warm. Any suggestions would be greatly appreciated.
Sue Moran
December 9, 2021 at 2:34 pmOh no! It sounds like maybe too much butter ~ or not enough flour. Chilling the dough should help, and always make sure to use a cooled pan. Sometimes different types of baking sheets can really affect the way cookies spread, too. I like to use uninsulated pans. Hope the chilling helps Jenny!
Cecilia Noyes
November 17, 2021 at 2:14 amCan you bake two sheets of cookies at a time or is it better to bake one sheet?
Cheryl
October 30, 2021 at 8:12 pmSimply the BEST chocolate chip cookie recipe I’ve ever made!
I usually share but feeling rather stingy with these glorious cookies!
Anita
October 24, 2021 at 9:28 pmHi! I would love to try this recipe can you please give a scale measurements as I always weigh all my ingredients
catherine
September 20, 2021 at 7:53 pmI weigh my ingredients. Can you give metric weights for recipes also?
Debbie
September 4, 2021 at 1:11 amThis was excellent! I’ve tried many chocolate chip recipes, and now I realize the best ones have rolled oats and nuts, and this recipe had a balanced proportion of ingredients. Mine came out soft and chewy, which I prefer. This will be in my list of favorite recipes!
Jackie
August 15, 2021 at 11:44 pmThey are so good ? I had to get one while they were hot with a glass of milk thank you for the recipe this is my new favorite chocolate chip cookie