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
Have you tried without walnuts?
It would be absolutely fine without the nuts!
Hi, I doubled your recipe to make cookies for hospital workers. Can I freeze dough in a large plastic bag and bake in a couple days? Need belong
Yes, the dough will freeze fine, and you could also roll the individual cookies and freeze the dough that way. Since they’re so large, you might need to let them thaw a bit so you can flatten them slightly before baking.
I made these for the first time today, and it will not be the last! Delicious!
Made them tonight. Turned out great baked 3 cookies and and made scoops to freeze the rest. Only thing I did diff was omit lemon juice (I didn’t have one)
Honestly. I’m so confused as to why when I do everything correctly, I bake it for 17 minutes instead of 20 and it still burns. Then I tried again with 13 minutes, still burnt. Why is this happening. I won’t make this again.
I’ve made this two other times, and it came out perfectly. That’s why I’m so confused. They tasted so good and I’m just a little frustrated.
It sounds like your oven is running hot Reagan, I would suggest using an oven thermometer, they’re inexpensive and worth their weight in gold. You can see exactly what the temp is and adjust your dial accordingly. These cookies bake at 300F, which is low for cookies, so they shouldn’t burn at all.
Lift your sheet pan higher on the next level. It’s too close to the four we. I did that to my muffins and now they bake perfect color on top and bottom.
Reagan,
I used to have this problem all the time. It was my oven. It was not regulated the heat correctly.
I loved these cookies at doubletree. What would be a good dairy-free substitute for the butter?
I haven’t tried this with margarine or shortening, but you might try.
Thank you for the recipe. I have baked these cookies twice and both times they turned out very flat. What am I doing wrong? I followed the recipe exactly.
Best cookies ever. Thanks for sharing.
I just made these, adding a little unsweetened coconut and lowering the salt a pinch or two. I missed where you wrote you made a half batch and I’m glad I did! We loved them!
Thanks Lynn 🙂
Try refrigerating the dough for about a half hour before you bake. Flat cookies are usually from the butter being too warm so it spreads out too fast when baking, creating a flat cookie.
Lord, help me today… I meant, voila?
Sue, sorry, nevermind. I just went back and re-read the complete story on the Double Tree Chocolate Cookie. And, viola, there you had already answered my question. Thanks again, can’t wait to try these.