DoubleTree Cookies
Updated
Updated
The recipe for Hilton’s signature DoubleTree Cookies is out of the bag! These cookies have a chewy inside, crisp edges, and are incredibly flavorful loaded with oats, chocolate, walnuts, and a lot of butter! They are truly the best chocolate chip cookie ever.
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5 STAR REVIEWS
The DoubleTree hotel chain is known for greeting their guests with the most amazing chocolate chip cookies. In fact, they bake over 30 million of these cookies every single year! But since their introduction in 1986, Hilton has kept the signature recipe secret. Until a few years ago.
The hotel finally made their famous Doubletree cookie recipe public in 2020, so instead of making copycat recipes, I immediately made their authentic recipe to see if they would turn out…and they definitely did. And I’ve been making them ever since! They’re undeniably amazing.
Recipe Notes & Helpful Tips
- DoubleTree Cookies are big! Be warned that each cookie uses about 3 tablespoons of dough. But that’s one of the reason they’re so epic.
- Lemon juice and cinnamon are added. These two items might sound like odd ingredients to include in chocolate chip cookies, but don’t skip them! Lemon juice makes the cookies loftier and chewier. And a bit of cinnamon adds just enough to take the cookies up a level in flavor.
- Bake at 300F. Yep, that’s not a typo. While most cookies bake at 350, these chocolate chip cookies bake at 300.
- If your cookies end up hard, it’s probably due to baking too long or at a higher temperature than the recipe calls for. It could also be because your ingredients weren’t fresh or you didn’t measure your flour properly – make sure you spoon and level.
- If your cookies are flat, it could be that your butter was too soft or even the slightest bit melted before adding it to the dough. If the dough seems overly soft, refrigerate it for about 20 minutes before baking. Living in a high altitude area can also have an effect.
Famous DoubleTree Cookies
Ingredients
- 1 cup butter, softened
- 3/4 cup + 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 & 1/4 teaspoons vanilla
- 1/4 teaspoon freshly squeezed lemon juice
- 2 & 1/4 cups all-purpose flour, spooned and leveled
- 1/2 cup old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- pinch of ground cinnamon
- 2 & 2/3 cups semi sweet chocolate chips
- 1 & 3/4 cups chopped walnuts
Instructions
- Preheat oven to 300 degrees F. Line baking sheets with parchment paper.
- Cream softened butter with the granulated 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 the bowl.
- With mixer on low speed, add flour, rolled oats, baking soda, salt, and a pinch of cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and chopped walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto lined baking sheets, 3 inches apart. (If the dough seems overly soft, refrigerate it for about 20 minutes before baking.)
- Bake at 300F for 20-23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on the baking sheets for about 1 hour.
- Serve with a cold glass of milk and enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Proper Storage
- Counter. Baked DoubleTree cookies are best eaten within 3 days. To keep the cookies soft after baking, make sure they cool completely and then transfer them to an airtight container and store at room temperature.
- Freezer. You can freeze the unbaked cookies, and there’s no need to thaw first before baking. Portion out the cookie dough into balls onto a large baking sheet and freeze for a few hours until solid, then transfer the frozen cookie dough balls to a freezer-safe plastic bag or airtight container for up to 2 months. Bake right from the freezer according to recipe directions, adding an extra 1-2 minutes.
More Cookie Recipes
- Easy Sugar Cookies
- Peanut Butter Cookies
- No Bake Cookies
- Chocolate Chip Pudding Cookies
- Snickerdoodle Cookies
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Absolutely love this recipe! It’s my go to and I’ve received so many compliments on how delicious the cookies turn out! Love love love!
Hi Amy …… I’m Celiac and would very much like to make these cookies ….. do you suppose I could just substitute gluten free flour for the regular flour you used, keeping everything else the same?
Hi Barbara – I’m not a gluten free baker and have never tried these cookies with GF flour, so I can’t vouch for results without further testing.
I love your site! Quick question… I’m planning on making these cookies and was wondering if I make them smaller would you still bake at 300° for maybe half the time? Have you made them smaller?
Hi Tammy! I’ve never tried this recipe any other way than is written, so I’d need to do further testing.
Can these cookies be shipped? My grandkids live 3 hrs away
Hi Esther! No, sorry. We’re a recipe website and not a bake shop with shipping capabilities.
Amy,
I think she was asking (for your professional baker opinion/your recommendation) if they could be shipped because, if so, she’d make them for her grandkids and then ship them herself 😂🤣
I could be wrong, but that’s the impression I got. 😂😂 Don’t you share your recipes so that we can make/bake them ourselves?
This is the best cookie ever! And I will make it over and over for everyone that I know!
These were possibly the best chocolate chip cookies I’ve ever made! I couldn’t wait a full hour for them to cool. LOL.
I made these 2mos ago and it was a hit! I have a question about increasing the butter 2x, 3x 2 sticks of butter is 1cup. Why didn’t the butter amount change?
Delightful!! A very balanced cookie that provided perfect crunch around the edges and the middle had the chewiness we enjoy. They held their shape well, did not take long to make, used ingredients I always have, and stored well. The recipe checks all the boxes. My husband took 1 bite and told me to write the recipe down because it was a keeper.
I made these for a friend who had requested chocolate chip cookies with pecans. I substituted the walnuts for pecans and also had to use chocolate chunks for most of the chocolate chips ingredient. Otherwise. I followed the recipe exactly. These are wonderful and just the right combination of crispy edge and soft center! Also, I always have trouble with spreading cookies, especially chocolate chip cookies. No spreading!! Thanks for the CC keeper recipe!!
i only have 1 minute Quaker oats, does old fashion make enough difference to go to store before making.. Ihave all else and eager to just get at it?
Hi Linda- old fashioned rolled oats will deliver the best results
Whenever I’m at the hotel, I look forward to the fresh hot baked cookies. Wonderful!!!
I had to improvise, I didn’t have any oatmeal. So, i added coconut in place of oatmeal. I also didn’t have enough chocolate chips, so I chopped up German Chocolate. The cookies still turned out Great! Thank you for sharing.
Made it many times now. Thank you so much for the recipe!
I think you know a good chocolate chip cookie…then you make these. WOWZA. These really are the best. Thanks for sharing the recipe!
These cookies are amazing! Mine turned out thick and a tiny bit cakey. I wonder what would cause that to happen. But I still love them!
Wow…awesome cookies..I just made them..such a hit..Thank you for the recipe..
I only have a hand mixer. Is this recipe doable without a KitchenAid?
Sure!
My kids have a sensitivity to walnuts. Can I just leave them out without affecting the outcome of the cookie?
You can simply omit them
We made the cookies. We did leave out the walnuts and added 2 tablespoons of flour. Not sure if this is why they are crisper. We did not refrigerate them. We cooked them at 300 degrees for 22 minutes, at 20 minutes they looked under cooked so I left them in for 2 more minutes. They are delicious. My husband and I are both enjoying them
THE COOKIE OF MY FAMILYS DREAMS!
Perfect just the way they are!
I’ve tried several versions of this doubletree cookie – the cook temp of 300 vs higher is the game changer of this version!! Perfect!!!
Has anyone made these with an alternate flour like coconut or almond? Or using a sugar substitute like monk fruit?
Delicious! Family favorite.
This is my family’s favorite cookie recipe
Followed recipe to a T… The best cookie I have ever tasted. Even took the neighbors some. So easy to make. Texture is spot on and soft and chewy.
It is so delicious! If I cut halves all of in this recipes. How much long do I need to bake?
Omg these cookies! I was skeptical about the lemon juice – never seen that in a CCC before, but I followed the recipe to a T. These are THE BEST.
Great recipe!
This recipe is wonderful as is! They come out great and flavorful. They usually come out a little flatter and chewy.
So I make a few changes for mine and my families preferences, we like them fluffy and almost half baked. Extra soft. So I add 2 extra table spoons of flour, blend the oats into a powder, and I bake them at 325° after chilling the dough. They come out extra perfect for us this way! I’ve been using this recipe for years!
I also add in an extra 1/3 cup mini chips because… more chocolate never hurts lol.
This is really a great idea. We like ours fluffier as well.
These sound scrumptious! How long do you bake them for?
OMG so easy and so yummy. They won’t last 10 minutes at my house!! Making some to hide in freezer. THANK YOU!
What type of flour is used?
These were so easy to make and So GOOD!!!
So delicious!!! These yummy cookies were so much easier to make than I thought. I’ve always loved eating these at the hotel and am glad to be able to make them myself. I do love tweaking the recipe to make it a little healthier so I substituted the sugars for Coconut sugar, the chocolate chips for bitter-sweet ones, and the flour for a Gluten Free flour. Hope this helps! :)
I typically am not a chocolate chip cookie fan, however I love these cookies. My husband said these were the best cookies he’s ever had!
Literally the best chocolate chip cookies. I will never make them any other way again! Thank you so much for sharing this recipe with us!
Best cookies ever indeed! LOVED them – thank you so much!
I love this recipe, I add 1/2 block of soften cream cheese
Very good…
I’ve actually never been to a doubletree hotel, but was intrigued by this recipe. Absolutely the best chocolate chip cookies ever – thank you so much for posting this!
I love the oatmeal raisin cookies, it, cannot find the recipe!!
We haven’t been able to travel at all for almost 2 years now and I was so excited to find this recipe. These really are the best cookies ever! Thank you!
Does it matter whether using salted or unsalted or a combination of the two butters?
We prefer unsalted so the cookies aren’t overly salty. If you do use salted butter, I would cut back (or omit) the teaspoon of salt listed.
I made these cookies for a baby shower and everyone wants the recipe! SO GOOD!
Can you make them smaller and just adjust the baking time
Hi Kay! We haven’t tried it, but can’t see why not.
I just ate my first (maybe second?) who’s counting. They are amazing. This will be my go-to chocolate chip cookie from now on. Thank you.
This recipe is amazing! We LOVED it!
These were absolutely delicious!
I’ve made these 5 or 6 times now, and they come our perfect every time! Everyone you know will beg for the recipe. Itd the perfect cookie recipe- Solid 10 out of 10!
Didn’t make them but my friend did! Delicious, and I’m picky about cookies!
Is there a way to leave the nuts out of this recipe
Yes, just leave them out.
The cookie recipe is excellent. Will be making them again and again!
This cookies are amazing, i’ve made them 3 times in less than a month <3 thanks for sharing
This was my first time baking cookies from scratch. My husband was super excited for these cookies and he was not disappointed! I followed the recipe as written. I loved the guide of how much time should be spent on mixing in order to not over mix the batter. I used a food scale for measurements and would have preferred to have most of the ingredients listed in grams. This recipe will definitely be my go-to for chocolate cookies.