The signature recipe for the famous DoubleTree cookies. You can now make these chocolate chip cookies with a hint of cinnamon at home!
You might also like our copycat Chick-fil-a chocolate chunk cookies, the famous New York Times (Jacques Torres) chocolate cookie recipe, or our cowboy cookies (inspired by Laura Bush’s famous recipe).
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If you’ve ever stayed at a Hilton DoubleTree hotel you’ve probably enjoyed one of their signature cookies. Who doesn’t enjoy a warm cookie while checking into your room for the night? Copycat versions of this recipe have floated around the internet for years, but in 2020 Hilton shared the exact recipe that they use and it was different than any of the knockoff recipes.
I’ve made this recipe a few times and it is a KEEPER. The perfect texture, flavor, and size. I watched a video of these cookies being made in a commercial kitchen and the chef made a giant batch, weighing out the ingredients. The recipe that they shared for the home baker measures out the ingredients and makes 26 cookies so there will be some variation from the commercial recipe to the home recipe, but I thought they were still spot on.
What makes DoubleTree Cookies Unique?
Baked at 300 degrees. These cookies are baked at 300 degrees for 20 minutes. I don’t know of another cookie recipe that calls for such a low temp. Slow and slow. I won’t argue with it because the cookies turned out perfect.
Cooled on the cookie sheet for an hour. When the cookies come out of the oven the centers don’t look all the way baked, but that’s ok because they’ll finish baking on the pan. I left mine on the pan for 15 minutes and found them to be perfectly cooled and set up. I didn’t see much of a difference between the cookies that stayed on the pan for 15 minutes vs. the ones that stayed for an hour. Just know that you don’t need to transfer the cookies to a cooling rack, they can just hang out on the baking sheets.
LOTS of nuts and chocolate chips. This recipe calls for almost 3 cups of chocolate chips and almost 2 cups of walnuts. Lots of flavor and crunch! I love walnuts so the more the merrier, but these measurements far exceed what the copycat recipes suggested. I think this is why the cookies at the hotel were so good!
The recipe calls for freshly squeezed lemon juice. Just 1/4 teaspoon, but when it mixes with the baking soda in the batter it creates a chewy cookie.
Taste even better on day 2. I love that these cookies are even more flavorful on the second day. To enjoy a warm cookie like they serve at the hotel simply warm the cookies in the microwave for a few seconds. They stay chewy and delicious for days.
DoubleTree Chocolate Chip Cookie Ingredients
Wet ingredients: butter, sugar, brown sugar, butter, eggs, vanilla, lemon juice.
Dry ingredients: flour, baking soda, salt, old-fashioned oats.
Mix-ins: semisweet chocolate chips, chopped walnuts.
Tips for Making DoubleTree Cookies
Portion the cookies into 3 Tbsp. sized cookie dough balls. I have a 3 Tbsp. scoop, but you can also kind of eyeball it if you want. I made one batch with 12 cookies on the baking sheet and found that they were too crowded. 6 to a sheet works great and the cookies won’t spread into eachother.
If your cookies aren’t perfectly round when they come out of the oven you can gently tidy up the edges using a metal spatula or the back of a spoon.
Bake the cookies for around 20 minutes. The edges should be golden brown, but the centers still soft.
I like wrapping the cooled cookies individually in plastic wrap to keep them fresh.
DoubleTree Cookies RECIPE (Actual Recipe)
DoubleTree Chocolate Chip Cookies
Ingredients
- 1 cup butter softened (2 sticks)
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 1 3/4 cups chopped walnuts
- 2 2/3 cups semi-sweet chocolate chips
Instructions
- Cream butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed .
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Bake 6 cookies to a sheet.
- Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Notes
Nutrition
NOT authentic if the rolled oats aren’t grounded. Authentic Double Tree recipe does not use whole oats. Pass….
Ground them if you want to, geez. This recipe literally comes from the Hilton website and calls for 1/2 cup rolled oats. So…
Yes, she’s correct. The original recipe calls for the oats to be pulsed fairly finely. It acts like an oat “flour” almost though not as fine. That’s why you’re finding it needs 1/4 c flour, if you pulse the oats, you’ll find you won’t need to do that again.
The Hilton website said this is the original recipe, I’m thinking the pulsed oats was from one of the copycat versions. Regardless, I’ll try it sometime!
Hello Brandy. I came across the recipe a few yrs before Hilton released it for publication but that recipe calls for pulsing the oats in a food processor.
Interesting! I’ve never tried doing that before.