The DoubleTree hotel owned by Hilton finally released their famous chocolate chip cookie recipe. Spoiler alert: it is delicious! The DoubleTree Chocolate Chip Cookie Recipe has been attempted several times over the years, with many copycat recipes and homemade renditions online. Now that we have the actual recipe, let’s bake!
The DoubleTree Chocolate Chip Cookie Recipe is, in essence, a classic chocolate chip cookie with a few subtle twists and a lower temperature and longer baking time. Here’s what you’ll need . . .
DoubleTree Chocolate Chip Cookie Recipe Ingredients:
- Standard chocolate chip cookie ingredients– butter, brown sugar, sugar, eggs, vanilla, flour, soda, salt, and of course chocolate chips!
- Fresh squeezed lemon juice, just 1/4 teaspoon
- Rolled oats– only 1/2 of a cup
- A pinch of cinnamon
- Chopped walnuts
Other DoubleTree Chocolate Chip Cookie Recipe Differences:
- The cookies are baked much longer than most chocolate chip cookies for 20-23 minutes at a lower temperature of 300 F. This lends to a slightly more crisp/crunchy cookie.
- The official DoubleTree Chocolate Chip Cookie Recipe recommends waiting ONE HOUR until eating the cookies. Are we sure this wasn’t a typo?
- Because of the addition of oats and walnuts, the texture is fantastic. This totally sets them apart from a classic chocolate chip cookie.
The recipe is extremely straightforward and the end result is delicious! The recipe posted below is the exact, word-for-word DoubleTree Chocolate Chip Cookie Recipe, but here are a few modifications we’ll be making next time:
- More lemon juice. The 1/4 teaspoon makes it difficult to taste the lemon once distributed throughout the entire recipe. We’ll consider adding up to 1 teaspoon next time and maybe even some zest (one of our favorite desserts in Austin, Texas is a giant monster cookie with lemon zest)!
- Bigger cookies. The recipe recommends making three-tablespoon sized cookie dough balls, but after experimenting with this size it didn’t seem to be as big as the actual DoubleTree Chocolate Chip Cookies. We experimented with one pan of cookies using a #16 cookie scoop (four tablespoons) and loved the size and consistency of these cookies. You can certainly still make the three-tablespoon recommended size for the cookies (we used a #24 cookie scoop, which is just under three tablespoons), but no matter which size of cookies you make, be sure to pull them from the oven once the edges are golden brown and the middle still looks soft.
Have you had the actual DoubleTree Chocolate Chip Cookies? Let us know if you make this DoubleTree Chocolate Chip Cookie Recipe– we’d love to hear how you think the two compare!
DoubleTree Chocolate Chip Cookie Recipe
- 1 cup butter, softened (2 sticks)
- 3/4 cup + 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch cinnamon
- 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
- Preheat the oven to 300 degrees F. Line 3 cookie sheets with parchment paper.
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 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. Use the palm of your hand to flatten the domes of the cookie dough balls to mimic the same shape as the DoubleTree Chocolate Chip Cookies. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.