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
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1¼ teaspoons vanilla
- ¼ teaspoon freshly squeezed lemon juice
- 2¼ cups all-purpose flour, spooned and leveled
- ½ cup old fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- pinch of ground cinnamon
- 2⅔ cups semi sweet chocolate chips
- 1¾ 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
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
The cookies are delicious! I need to make 60 for an event and want to make them ahead of time. It’s mentions freezing the dough in scoops but how does the cookie turn out if I freeze the cookie and defrost two weeks later, the morning of the event?
Thank you
I just made a batch and they are amazing. I will definitely make again. They baked up beautifully. Gave some to a neighbour and her boys, a hit there as well.
Hi Amy,
I made these cookies & everyone loved them. My grandsons love to cook & they asked for the recipe so they can make them for their wives.
Oh wow! We wanted to give you 6 stars!!! This was the best chocolate chip cookie recipe I’ve ever made. It truly is a Doubletree Cookie! I’m hooked on your website and I am using your recipes for dinners 3-4 nights a week. Thank you, I’m so happy I found you.
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.
Hi Tammy, I made my cookies smaller, about half the size and baked for 15 minutes, they turned out just fine. The trick I think is to not over bake. You
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