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
Hi Sue! Love your blog! I was just wondering what your “take” is on the 1/4 teas. lemon juice in this recipe?
I think it’s fine to leave it out, it’s such a small amount. Supposedly it helps give the cookies lift and extra ‘chewiness’, but that’s debatable 🙂
The acid in the Lemon juice activates the Baking Soda… That is why some recipes ask for yogurt or lemon with baking soda… Without it the cookies will be flat.
I also found it odd to call for 1/4 teaspoon of FRESH lemon juice. I did buy a fresh lemon 50 cents and I could not stand it, I used 1 full teaspoon. I guess it worked. I also think the lemon juice in the little yellow containers you can buy in the store should be OK? I am making again, and will increase 1/2 cup more of walnuts and add macadamia nuts, serious cookies:-)
Yes, I think the bottled lemon juice would be fine, and extra nuts is always good 🙂
These are wonderful. I should have made a half recipe, but into the freezer little balls of dough will go!
Is there a way to calculate nutritional value or calories?
You’ll be so happy to have them in your freezer 🙂 I generally don’t include nutritional info on my dessert recipes, sorry Patricia. I’ll see what i can do, though.
Hi Patricia-
They are 300 per cookie if you make 26.
Thank you so very much for this recipe! Family loves them! Looked exactly like your pictures. Easy to make these chewy bites with a crisp edge! Not overly sweet. And you were right ~ chilling the dough doesn’t make an appreciable difference ~ I cant believe it! Fave choc chip cookie recipe!!
Made them with half a stick of butter less. My cookies turned out huge but still good haha. Lowering calories changes the consistency of the cookies, still amazing.
Help!! So I started these with my kids and realized I am completely out of lemon juice are they still going to turn out??
Yes, no problem, don’t worry, the cookies will be great.
Made these last night. I’ve been making chocolate chip cookies for a long time. These are the best we’ve ever had.
Oh I’m so glad you got right to them Lorrie!
This recipe is sooooo good. I didn’t have semi sweet chocolate so I used dark chocolate. Really, really delicious. 21 minutes baking worked for my oven.
You can never go wrong with dark chocolate 🙂
I made these yesterday during this quarantine…i was short some chips and nuts, so coconut was added 3/4 cup to make up the difference.
Unbelievable !!
Coconut sounds like a great idea!
Excited to try this! I know rolled oats are the usual choice to bake with, but do you think I can get away with using quick cooking steel cut oats?
That’s a good question. It might work because they’re quick cooking, but they might still be too tough, not sure, sorry I can’t be more definitive. I’d say it’s worth a try.
Try roughly grinding your oats. I did that with my old fashioned oats. It might work with steel cut oats.
Great recipe Sue! Can’t wait to try these cookies. I love all the ingredients in them even the oats!
Thanks for revealing the secret!’ 🙂
You may want to buy an oven thermometer that you can hang on an oven rack?
Hi Sue, thanks for posting! The recipe write-up mentions cinnamon in the recipe. Could you please include the amount in the ingredient list and instructions? I’m looking forward to trying these! 🙂
It’s in there now.
I tried it also and we loved it…. I froze a bunch and will bake to give to people tomorrow. I preferred baking them from frozen, they held their shape better. I just increased the baking time by 2 minutes
Thanks Sally!
Can’t wait to make these!!
They’re dangerously good 🙂