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
can I leave the dough in the fridge over night (still in mixing bowl) if I cover it?
Yes, absolutely.
These are very good! I made an 1/8, 1/4, and 1/2 batch. All batch sizes turn out the same and are great! I do not usually like cinnamon too much in cookies but the cinnamon, vanilla, and chocolate in this cookie go well together. I baked at 350 for 10 minutes.
The best chocolate chip cookie recipe ever!!!
No chilling, just patience baking in the oven. You can heat an individual cookie in the toaster if you want it warm. I omitted the nuts & it was perfect!
If using salted butter reduce salt to 1/2 teas.
What is the point of baking at 300 ?? my cookies sort of melted at that temp before they actually baked thru .
some recipes say they can cook at 350 for 13 to 16 minutes
My cookies are not round…did I do something wrong? Thanks!!
You don’t have to chill the cookie dough?
No, not necessary.
What if you do have to chill them
Hi! Is lemon extract same as lemon juice? Can I use lemon extract instead?
No, if you don’t have lemon juice, just leave it out.
NO, don’t use lemon extract here. The whole point is to have the lemon juice react with the baking soda – bubbles and adds air and ergo “lift” to the cookie. Lemon extract itself would be just for flavoring. My skinny teen just made these after swooning at DoubleTree….every time he got on and off the elevator he hit up the concierge and the man generously gave him cookies. I know, it is rude for a kid to feel entitled to more than a single cookie, but it looked like they both enjoyed this exchange…like, men know a teen boy will devour food when given the option.
Do these make a soft or hard cookie? Can you change anything to make them softer? Thanks!!
These are crisp on the outside, chewy on the inside. You might use half shortening and half butter to make them a little softer.
They are soft with just the perfect crisp on the he bottom. I cook mine at 350 for 14 minutes. They are PERFECTION! I’ve been making this recipe for 20 years
These cookies are the best ever. My sister stays at hotels quite frequently. I stopped at the Double Tree just to ask for the famous cookie. I made my first batch on 10/12/2020. My husband loves them as well.
Not a fan of walnuts,can you suggest a substitute or could I just leave them out? THX
You can for sure leave them out, but pecans are also good.
These cookies are the best ever. My sister stays at hotels quite frequently. I stopped at the Double Tree just to ask for the famous cookie. I made my first batch on 10/12/2020. My husband loves them as well.