BETTER than Doubletree Chocolate Chip Cookies

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DoubleTree chocolate chip cookies are amazing, but this chocolate chip cookie recipe is even BETTER than the DoubleTree Chocolate Chip Cookies recipe!! It’s gooey and full of chocolate, oats, and walnuts. Plus, these are HUGE cookies!

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This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!

Did you know that when you stay at a DoubleTree hotel, they give you warm (ginormous) chocolate chip cookies at check-in? I know this, of course, because I’ve stayed at DoubleTree many times over the course of my life. But the funny thing is, I forget EVERY TIME. So when I’m checking in and they hand me warm cookies, it’s like a sweet surprise. I’m not sure if they have a mix that they distribute to each hotel or if the hotel chef bakes up a new batch every day, but there’s a warming drawer at the front desk so you’re assured nice warm and gooey cookies along with your room key.

A few weeks ago, we stayed at the DoubleTree Santa Monica, and I was surprised yet again when they handed us cookies. You’d think I’d remember that from visit to visit, but I don’t, haha! Anyway, I jumped for joy like a kid and couldn’t wait to savor every bite.

A DoubleTree chocolate chip cookie is warm and melty, gooey, with a hint oats that you can see in the dough. They’re not oatmeal cookies at all, so as you’re eating them you wonder about the oats. (Or maybe that’s just me?) All I know is that when I finish my cookie I want MORE.

Lucky for me, Mel doesn’t eat his….so I got two. 🙂

This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!

Better than DoubleTree Chocolate Chip Cookies? YOU BET!

I have really high standards when it comes to chocolate chip cookies. I love them a lot, and over the years I’ve become a cookie snob. Cookies that are bland, dry, over baked, or crunchy do NOT satisfy my chocolate chip cookie craving. My perfect chocolate chip cookie is just a tad under-baked so it’s gooey, with melty chocolate, nuts are a bonus, and they need to be bursting with flavors.

Basically, I want fireworks in my mouth when I eat a chocolate chip cookie…otherwise it’s not worth the calories.

The DoubleTree chocolate chip cookies come within a few percent of my idea of a perfect chocolate chip cookie, which is why when I made this copycat version I had to make them BETTER than the DoubleTree Chocolate Chip Cookie.

And they are. BETTER, that is. I just made a few tiny changes to the original recipe and the result? My absolute favorite cookie. I will never again make any other chocolate chip cookie…unless I’m making these. Oh, or these.


This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookies!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!

So, what makes these cookies so special, and BETTER than DoubleTree Chocolate Chip Cookies? Let me tell you:

  • I start with melted butter. I always start with melted butter for my chocolate chip cookie recipes. I love the caramelized, toffee-like flavor it gives to the cookies, especially when paired with gobs of brown sugar.
  • The recipe calls for ground oats, which I used. The oats give a bit of flavor and texture, and help bind the cookies. Don’t leave them out; these aren’t oatmeal cookies at all, but the oats give them the ultimate flavor.
  • TONS of chocolate. These cookies have 3 cups of chocolate chips!! I used regular chocolate chips, but you can use minis for an even richer cookie.
  • CHILL THE DOUGH. I know. It’s annoying. It takes a long time. But you MUST. Otherwise these will spread and not be thick and gooey. Scoop baseball sized balls of dough and chill them at LEAST 4 hours (or overnight) before baking. You won’t be sorry. (Good things come to those that wait!)
  • UNDER-BAKE them. They’re done just when the top looks done and not a minute later. They’ll still be gooey in the center. THAT’S the solution to the best chocolate chip cookie problem: THE GOOEY CENTER.
  • SIZE. I was going for a huge cookie, so I used 1/4 cup of dough each. But you could make these less insanely huge by using a smaller cookie scoop. Still chill them, but they’ll bake up quicker.

This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookies!! It's gooey and full of chocolate, oats, and walnuts.

Good luck just eating one. That’s the one plus of the hotel: you only get one (or two). These? You get more than a dozen!

5 / 5 ()
Did you make this recipe?

BETTER than Doubletree Chocolate Chip Cookies

This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It’s gooey and full of chocolate, oats, and walnuts. Plus, they’re HUGE!


  • 1/2 cup old fashioned oats
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon lemon juice
  • 2 large eggs
  • 3 cups chocolate chips (use your favorite kind)
  • 1 1/2 cups chopped walnuts



  1. Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in the flour, baking soda, salt, and cinnamon. Set aside.
  2. Stir together melted butter, brown sugar, and granulated sugar until smooth. (No mixer needed – just use a wooden spoon or spatula!) Stir in vanilla, lemon juice, and eggs. Stir until smooth, then stir in flour mixture. Mixture may be slightly lumpy because of the ground oats. Stir in chocolate chips and walnuts.
  3. Line a cookie sheet with wax or parchment paper or a silicone baking mat. Scoop 1/4 cupfuls of the dough into balls and place on the cookie sheet. You do not need to space them; this is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking.
  4. Preheat oven to 350°F. Place cookies well spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand.
  5. Bake for 13-17 minutes. Do not over bake – these are best a bit under done.

Recipe slightly adapted from FoodGeeks.

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Click here for my ultimate Football Party Menu!

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Want to try some other copycat desserts? My friends have some awesome copycat recipes!

McDonald’s Cherry Pie Copycat Recipe, from Amanda’s Cookin’.

Copycat Krispy Kreme Doughnuts Recipe, from Brown Eyed Baker.

Copycat Starbucks Double Chocolate Brownies, from A Dash of Sanity.

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  1. Great recipe, although I used room temperature butter as I did not want my cookies to be as dense. I also didn’t chill them as they do not spread as much when chilled. To anyone reading, if you don’t want the huge cookies that she went for, make sure to cut the cooking time!

  2. Made these tonight and they were amazing. I doubled the batch, can extra dough be frozen for later?

  3. These were absolutely delicious. I used bother teaspoon and tablespoon scoops instead of 1/4 cup. My daughter said I should switch my chocolate chip recipe to this one. My husband suggested using raisins instead of chocolate chips which I will try next. Thanks!

    Rating: 5
  4. Loved these cookies!  Would make them again.

  5. These are the best 

  6. Seriously the best chocolate chip cookie recipe out there. They were amazing. I’ll keep this one as a treasured recipe for years to come.

    Rating: 5
  7. This recipe is AMAZING! I wouldn’t change one single thing about it! You can add different kinds of choco chips, crasins, coco powder. There are so many different versions of cookies you can make with this recipe! Thank you so much!!! 😀 I have a hard time keeping my cookies soft and fresh, this was effortless with this cookie!

    Rating: 5
  8. Great recipe i changed the nutd to pecans and its pretty awesome. Love it i font like goey cookies so i do not chill my dough.

    Rating: 5
  9. Hi! Thanks for this recipe. I made this several times and its always a hit. I use my Kitchenatics cooling and roasting rack to cool my cookies which makes it evenly cooked, soft and no burnt sides. I recommend this recipe, any kids and adult will love this for dessert and snacks. 

  10. These are sooooo good! I only made a few changes. I used whole wheat flour and I only had salted butter so I reduced the salt by half. I also used two cups of chocolate chips and one cup of salted caramel chips. They are divine! Thanks for my new go-to cookie recipe!

    Rating: 4
  11. I love to bake and bake often.  I must say that these cookies are by far, THE best chocolate chip I’ve ever had.  Thank you for the recipe.

    Rating: 5
  12. These r wonderful. I.added some coconut flakes. Really good. The best chocolate chip cookie

    Rating: 4
  13. This is now my go to chocolate chip cookie recipe. I made these for a friend (who is very picky) and I am now required to make them every time I visit! They are soft and have a great flavor!

    Rating: 5
  14. Easy to make and so delicious!

    Rating: 5
  15. Don’t know about Doubletree, but these are awesome!  I plan on trying a few different ingredients to future batches to change it up.  Overall, great recipe.  Thanks for sharing.

    Rating: 5
  16. Double Tree cookies are amazing. My family and I were having a super bad travel experience and stopped at a Double Tree. The lady at the front desk gave us extra cookies and some small cartons of milk. They worked wonders on my mood. So glad I found this recipe. Can’t wait to try it with my daughter.

  17. These are the best chocolate chip cookies ever. Does anyone know how long you can freeze the dough for. Like if I made this weekend, and baked cookies just before xmas??

  18. today i made the maple walnut truffles.. what happens when the ingrediants don’t harden up after we put it in the fridge?

  19. I made this recipe in August for a doctors office’s staff I was working with and the physician and medical students and it was a huge hit! Made it again today for my family and they loved it. 

    The first time I encountered a homemade recipe that is truly soft and gooey like ones made in the bakeries

  20. My whole family loved them!

    Rating: 5
  21. These were honestly impressive! I halved the recipe and only made 8 large cookies with Lindt dark chocolate and no nuts. Had a crunchy exterior and a soft inside. Due to me making them large I left them in the oven a bit longer, next time will probably make them a bit smaller and bake for slightly shorter! Definately a go to recipe that I will mix up with different add-ins. The pinch of cinnamon was just perfect! Thank you!

    Rating: 4
  22. Thank you so much for the recipe they came out perfect just like the double tree of not better!! My family gobbled then up in a matter of seconds 

    Rating: 5
  23. I made these tonite. Followed recipe to a tee. They were good but came out more cakey than cookie like. Sorry, but not my favorite texture for a choc. Chip cookie.

    Rating: 3
  24. I have not yet tried this recipe but I have had Doubletree’s CC cookies and they are excellent. I do have a question though, I have made several different CCC recipes and have never seen lemon juice added before. It’s only 1/2 tsp but I was wondering what its purpose in this cookie was, does anyone know?

  25. Love these! A keeper!!

    Rating: 5
  26. 2nd time baking these delicious cookies and my family loves them. These are the best chocolate chip cookies ever!!! Trashed my old recipes.

    Rating: 5
  27. These are wonderful cookies. So wonderful, my next door neighbor with whom I gifted some, sent me, by mail, a thank you card wherein he extolled my virtues as a superior chocolate cookie baker. He could have simply Morse Coded a “Thanks!” on the wall we share.

    Recommendations (should you care to partake of them): I added one bag of Ghiradelli 60% cacao bittersweet chocolate chips (they are bigguns!) and one bag of Nestle (regular) chocolate chips. Good “yin-yang” thing goin’ on there.

    I also opted not to make the Paul Bunion size cookies. I used a regular-size, spring-loaded ice cream scoop. I can’t find the “nutritional” value of these cookies, but suffice it to say, the more delicious something is, the more of it you are apt to consume. Best to exercise restraint and making them smaller aids in that effort.

    Rating: 5
  28. These are absolutely the BEST chocolate chip cookies!  I will never use another recipe. My family loves them❤️❤️

    Rating: 5
  29. I decided to try this recipe for an office lunch, this Tuesday. I read all the comments BEFORE I attempted anything. I doubled the recipe, so hard to mix when one has joint issues. I baked a few, to sample and I forgot to reduce the cooking time! Yes, they did come out a bit more “baked” than they should have been…..however, even slightly overdone and quite crunchy, they were very good! I look forward to baking them and bringing them in for the office.

    Rating: 4
  30. UPDATE!! I used a 1″ ice cream scoop and put them in the refrigerator, over night. I took them out to bake, and nearly cried….they seemed a bit….dried out. I baked a couple for 10 minutes and they came out great! Cookies are a hit at the office, today! Definitely, this will be my “go to” cookie recipe!

    Rating: 5
  31. The Best Cookies EVER!! 

  32. Thank you so much for this AMAZING recipe! I love Doubletree cookies (although they changed them recently and I don’t think they taste the same as they used to!) – these are actually better & they’re so easy to make. They’re addicting! Thanks for great tip about chilling the dough – it makes a big difference!

    Rating: 5
  33. Never had a Doubletree cookie, but these were FABULOUS !!!!!!!!!!!!

    Rating: 5
  34. I made this recipe it is good made them smaller 2 tablespoon scoop reduce time to 13 minutes its a keeper added chopped pecan pieces. i chilled the dough for 4 hours as noted.

    Rating: 5
  35. Finally I have found my go to recipe. These are the best chocolate chip cookies hands down. I have been searching for 30 yrs. Kudos.

    Rating: 5
  36. I used to work for Doubletree Hotels. The chocolate chips are really important. We exclusively used Ghirardelli chips. The night shift mixed and scooped the cookies and refrigerated overnight. Day shift would bake the cookies as needed for the restaurant and front desk so they were always fresh. We could freeze the dough if necessary, for 3 months but they normally didn’t last that long.

    Rating: 5
  37. Can the dough be frozen and baked when needed?

  38. I love yr Better than Doubletree
    recipe, but the walnuts are a no no, can i leave them out ?Help

  39. Do I need to lessen the salt amount if I don’t add nuts to the cookies?

  40. I added 1/ 2 cup vanilla malted milk powder. Adds depth of vanilla flavor to the cookies.

  41. I just made these cookies for a family vacation, and I’m so glad that I did! These cookies are so delicious! I think this will be my new go to chocolate chip recipe. I love chocolate chip cookies, but this recipe makes them more interesting with the addition of the oats and cinnamon. I listened to other reviews and doubled the batch, and I’m so glad that I did!

    Rating: 5
  42. I have been searching and searching for a great, soft, and chewy chocolate chip cookie recipe and this is it! I made the dough the night before (following all the instructions given before the recipe) and chilled it for when we had guests the next evening. I baked mine for only 14 minutes and they turned out beautifully. Definitely LET THEM REST ON THE BAKING SHEET for 5-10 minutes before moving them with a spatula or you’ll mush them. I know, I did that to one. LOL! Thank you, Dorothy, for this recipe. I am going to make them again, and again, and again…

  43. Super tasty cookies! I love them. Will definitely make again. Followed the recipe exactly and they came out great 👍🏾

    Rating: 5
  44. Followed recipe to the letter…cookies came out flat and thin. What went wrong?

  45. I made your recipe and I made it into bar form! I made the recipe as written, then put all the dough in a 13×9 pan…baked it at 350 degrees for about 22 minutes! Everyone loved them! Thank you for an awesome recipe 🙂

    Rating: 5
  46. Will it change it drastically to leave the walnuts out? Not a real fan of them.

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