Doubletree chocolate chip cookies are perfectly crisp on the outside and chewy on the inside with loads of goodies stuffed in between like chocolate chips, rolled oats, and walnuts. These cookies are famous for a reason!
Why this recipe works
If you’ve come to this recipe, you likely already know what you’re in for. These signature Doubletree chocolate chip cookies are quite the ordeal. This recipe comes straight from Hilton following the craze of copycat recipes out there that couldn’t quite live up to the original. Now you can enjoy your favorite sweet treat, even when you can’t get away on holiday.
If you don’t know, Doubletree by Hilton hands these cookies out to their guests when checking in, and they’re known as some of the best chocolate chip cookies around! These large and in charge cookies are ultra chocolatey with a bit of crunch from the nuts and additional texture from rolled oats.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHOCOLATE – You can use either semi-sweet chocolate chips or chopped baking chocolate (or a mixture of both) like we normally do when we make our regular chocolate chip cookies recipe. Dark chocolate would also be a delicious option here.
ADDITIONS – The acidity in the lemon juice will react with the baking soda creating bubbles that help with the rise of the cookie. You can substitute the rolled oats for quick-cooking oats. Leave out the walnuts or substitute with pecans or almonds if you must. They won’t be much of a Doubletree cookie, though!
How to Make Doubletree Chocolate Chip Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 300F.
- To the bowl of a stand mixer (or a hand mixer) cream the butter, granulated sugar, and brown sugar on medium speed until well combined. About 2 minutes.
- Add in the eggs, vanilla, and lemon juice, mixing for about 30 seconds on low speed. Up the speed to medium for an additional 2 minutes until the mixture is light and fluffy.
- On low speed, add in the flour, oats, baking soda, salt, and cinnamon. Mix until combined, about 35-45 seconds. Be careful not to overmix.
- Fold in chocolate chips and walnuts with a wooden spoon.
- Line a baking sheet with parchment paper or a silicone baking mat. Using a large cookie scoop, about 3 Tbsp, scoop dough balls onto baking sheet.
- Bake for 20 minutes, or until cookies are golden brown with a soft center.
- Allow to cool on the baking sheet for 2 minutes. Transfer cookies to a wire cooling rack. Enjoy!
Frequently Asked Questions & Expert Tips
Store your cookies in an air-tight container kept at room temperature for up to 5 days.
Yes, to freeze, scoop raw dough balls onto a baking sheet and flash freeze for about 40 minutes to 1 hour. Transfer frozen dough balls to a large ziptop bag and freeze for up to 4 months. To bake, remove from the freezer and preheat the oven. Once the oven is preheated the cookie dough balls should be thawed enough to bake according to directions.
Serving Suggestions
Enjoy these doubletree chocolate chip cookies will a tall glass of milk. I also like to dip them in my coffee! If you use a smaller cookie scoop (we used a 3 Tbsp scoop), keep an eye on the cookies in the oven – they will be done sooner than a larger cookie will be.
More Cookie Recipes
- Monster Cookies
- Neiman Marcus Cookies
- Reeses Pieces Cookies
- Skillet Chocolate Chip Cookie
- Chocolate Peanut Butter Cookies
- Butterfinger Cookies
- Toll House Cookie Recipe
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Doubletree Chocolate Chip Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 16 Tbsp unsalted butter softened – 2 sticks
- ¾ cup granulated sugar PLUS 1 Tbsp
- ¾ cup light brown sugar packed
- 2 large eggs
- 1 ¼ tsp vanilla extract
- ¼ tsp fresh lemon juice
- 2 ¼ cup all-purpose flour
- ½ cup rolled oats
- 1 tsp baking soda
- 1 tsp salt
- a pinch of cinnamon
- 2 â…” cup semi-sweet chocolate chips
- 1 ¾ cup walnuts chopped
Things You’ll Need
Before You Begin
- Oven temperatures may vary, which will affect the cook time of your cookies. Bake until the cookie edges are lightly browned, maintaining a soft center. 20-23 minutes.
- To correctly soften butter, remove it from the refrigerator and cut it into tablespoons. Allow it to sit on the counter for 20 minutes.
- Do not overmix your cookie dough. This can cause hard, flat cookies. Mix enough to combine the ingredients well.
- The acidity in the lemon juice will react with the baking soda, creating bubbles that help with the rise of the cookie.
- If you use a smaller cookie scoop (we used a 3 Tbsp scoop), keep an eye on the cookies in the oven – they will be done sooner than a larger cookie will be.
- Be sure to measure your flour properly to avoid dry and crumbly cookies. To do so, scoop your flour into a measuring cup using a spoon, leveling the top gently with the flat end of a butter knife. Scooping flour directly with a measuring cup packs the flour into the cup, in which you will end up with too much.
Instructions
- Preheat oven to 300F.
- To the bowl of a stand mixer (or a mixing bowl using a hand mixer) cream the butter, granulated sugar, and brown sugar on medium speed until well combined. About 2 minutes.
- Add in the eggs, vanilla, and lemon juice, mixing for about 30 seconds on low speed. Up the speed to medium for an additional 2 minutes until the mixture is light and fluffy.
- On low speed, add in the flour, oats, baking soda, salt, and cinnamon. Mix until combined, about 35-45 seconds. Be careful not to overmix.
- Fold in chocolate chips and walnuts with a wooden spoon.
- Line a baking sheet with parchment paper or a silicone baking mat. Using a large cookie scoop (3 Tbsp), scoop dough balls onto baking sheet.
- Bake for 20 minutes, or until cookies are golden brown with a soft center.
- Allow to cool on the baking sheet for 2 minutes. Transfer cookies to a wire cooling rack. Enjoy!
Nutrition
This recipe is provided by Hilton.
Amanda Davis
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