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
Jassie
August 22, 2020 at 3:33 amHi! How many cookies does this recipe make approximately? 🙂
Sue
August 22, 2020 at 4:44 amIt’s about 28, Jessie, depending on how big you make them…mine are quite big 🙂
Jassie
August 22, 2020 at 2:41 pmThank you!!!
Just to confirm, Quaker old fashioned oats is the one to use?
Sue
August 22, 2020 at 3:54 pmThat’s what I use.
Jassie
September 2, 2020 at 12:39 amThAnks so much. It’s so amazing! What could I add to make it a little bit thicker?
Nina
September 26, 2020 at 10:47 amI use the cookie scooper and it yields a lot! Like 3 dozen! I love this recipe I make it all the time. I’m on here to make them again I made them last week ???
Ginny Sanford
August 3, 2020 at 5:01 pmThe recipe for Doubletree Chocolate Chip cookies in Food Network magazine call for regular (salted) butter; however if you Google the recipe they call for I salted butter. Seems this might be a problem. I’ve made them with the Googled recipe and they come out perfect every time.
Toni
July 7, 2020 at 6:57 amWho could resist a delicious chocolate chip cookie like this!! Totally irresistible!
low and slow
October 8, 2020 at 11:04 amUnsalted butter is a better product than salted.Back in the day when they developed the recipe unsalted was probably not available.
Traci
July 7, 2020 at 6:52 amAnother winner, Susan! Love this easy, delicious, classic recipe…thanks for sharing!
Erica
July 7, 2020 at 6:39 amThese photos are beautiful. Those cookies look they they have the perfect amount of chocolate! mmmm?
Sue
July 7, 2020 at 6:42 amThey do :))
Alisa Infanti
July 7, 2020 at 6:24 amI love the Doubletree Cookies and can’t wait to try these!
Nart at Cooking with Nart
July 7, 2020 at 5:40 amMade these and they were gone in no time! Love this recipe and your photography!
Alyssa
July 6, 2020 at 4:18 amCan you use self rising flour instead of combining the flour, baking soda and salt? Does that change the taste or texture?
Sue
July 7, 2020 at 6:42 amI haven’t tried that Alyssa, so I’m not sure, but I’d say give it a try.
Danica
July 11, 2020 at 2:05 pmI’m
LG
June 23, 2020 at 9:40 amGreat recipe and taste as I remembered them from the Hilton Double Tree in Regina, Saskatchewan some 6 yearS ago. I just pulled a batch of these out of the oven and let them cool off for 15 minutes. They are perfect – large and a little chewy. Great flavour. Easy to make. My family is munching on them and saying how good they are as I type this.
Ann
June 21, 2020 at 9:15 amThis is so so good! My friend made them for me (and I got addicted). Asked her for this recipe and I’m so looking forward to baking them this weekend!!