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
So delicious!! These are the best chocolate chips cookies I’ve ever made!
Can the dough be frozen. I made these once already and they are the best I’ve ever been.
Absolutely, you can freeze the dough in balls. Just form the individual cookie balls, then put on a tray and freeze until solid, then transfer them to a heavy duty freezer bag.
As-“advertised”! I made these yesterday, and (because I live alone) quickly shared them around with friends! I froze half the dough for another time, but made the cookies “half-size”, with about 1.5 T. each. I can’t imagine how large the “full-size” cookies must be, because mine were between 2.5 and 3″! Still yummy, yummy, yummy! Firmed up some friendships that afternoon, too! Thanks for your comments. Without them (Doubletree’s copy didn’t state), I’d never have known how much dough they used per cookie.
These are now our go to recipe. My son has celiacs and we have not found a good recipe that he likes with the flour substitute We use. This recipe is the only one that the texture is right. THANK YOU!!!!!
Fabulous!
Alton Brown’s Chocolate Chip Cookie Recipe comes out just like Tollhouse. Totally gluten free.
Hi, great sharing! I am dying to try this. However, I don’t have any oats at home. Will the recipe turn sideways without it? Also can I use chopped almonds instead of walnuts?
You can leave out the oats, and definitely use almonds if you prefer!
What an amazing recipe! I made this for my family and friends and they absolutely loved it. The cinnamon is such a nice touch and the large amount of chocolate chips tops it off.
I baked these, and they didn’t flatten as much as your photos. Any idea why this happened?
Could be a couple of things, including the type of cookie sheet you use. Possibly your dough has a little more flour, depending on how you measured it, and also make sure to flatten the balls a bit before baking. Also make sure you’re baking at 300F.
Can you bake them first then freeze them?
Definitely!
When I baked the cookies it came out big, undercooked, buttery, and completely fell apart.
Not sure what went wrong Nima. The undercooked aspect might be your oven not getting up to the correct temperature. If the cookie is under cooked it will not hold together.
Great recipe, I used pecans instead of walnuts and they were wonderful. Thank you.