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! How many cookies does this recipe make approximately? 🙂
It’s about 28, Jessie, depending on how big you make them…mine are quite big 🙂
Thank you!!!
Just to confirm, Quaker old fashioned oats is the one to use?
That’s what I use.
ThAnks so much. It’s so amazing! What could I add to make it a little bit thicker?
I 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 ???
The 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.
Who could resist a delicious chocolate chip cookie like this!! Totally irresistible!
Unsalted butter is a better product than salted.Back in the day when they developed the recipe unsalted was probably not available.
Another winner, Susan! Love this easy, delicious, classic recipe…thanks for sharing!
These photos are beautiful. Those cookies look they they have the perfect amount of chocolate! mmmm?
They do :))
I love the Doubletree Cookies and can’t wait to try these!
Made these and they were gone in no time! Love this recipe and your photography!
Can you use self rising flour instead of combining the flour, baking soda and salt? Does that change the taste or texture?
I haven’t tried that Alyssa, so I’m not sure, but I’d say give it a try.
I’m
Great 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.
This 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!!