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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!
What’s so special about DoubleTree Cookies?
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 been a hotel guest 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 of the Doubletree Hilton hotels or if the 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.
DoubleTree hotel chocolate chip cookies are warm and melty, gooey, with a hint oats. 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.
Why you’ll love these cookies
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 effort.
I made a few tiny changes to the original recipe and the result? BETTER than Hilton cookies and my absolute favorite cookie…unless I’m feeling like crispy chocolate chip cookies or peanut butter cookies.
Important Ingredients Needed
- Butter: I start my version of this recipe with MELTED butter. This makes mixing easy, plus I love the flavor it adds. This recipe was written for unsalted butter.
- Sugars: You’ll need both granulated sugar and light brown sugar
- Egg: One large egg adds structure, and the fat from the yolk keeps the cookies moist and chewy.
- Baking Soda: Baking soda helps cookies spread and be nice and chewy.
- Lemon Juice: Don’t worry, these don’t taste like lemon. The acid in the lemon juice activates the baking soda, helping the cookies be a little softer and chewier. You can substitute white vinegar if needed.
- Oats: This isn’t an oatmeal cookie! The oats are ground into oat flour and just add texture and chewiness to the cookie. You can start with whole or quick oats.
- Flour: The recipe uses all-purpose flour and shouldn’t be substituted with anything else.
- Chocolate Chips: Use your favorite brand and flavor, I love Trader Joe’s or Nestle Tollhouse.
- Nuts: The original recipe uses walnuts, but you can also use pecans. Or omit nuts if needed.
How to make the DoubleTree Cookie Recipe
- Make your oat flour by blending oats in a food processor or blender.
- Mix dry ingredients.
- Cream butter and sugars – since we are starting with melted butter you can just stir it or using a mixer on medium speed. Mix in egg and vanilla extract.
- Once you mix in dry ingredients, add chocolate chips and walnuts, if using. Be sure to scrape the sides of the bowl.
- Scoop cookies onto a parchment paper-lined baking sheet and chill.
- Bake cookies – you know they’re done when they’re light golden brown around the edges and no longer glossy on top.
FAQs
Yes, skip the nuts if you want. There is enough chocolate that the dough is fine without them.
Doubletree Chocolate Chip Cookies Recipe
Ingredients
- ½ cup old fashioned oats
- 2 ¼ cups (279g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- 1 cup (226g) unsalted butter , melted
- ¾ cup (150g) brown sugar packed
- ¾ cup (150g) granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon lemon juice
- 2 large eggs
- 3 cups (510g) semi-sweet chocolate chips use your favorite kind
- 1 ½ cups chopped walnuts
Instructions
- 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 dry ingredients aside.
- Stir together melted butter, brown sugar, and granulated sugar until smooth. You can stir by hand or use the bowl of a stand mixer. Stir in vanilla, lemon juice, and eggs. Mix on low speed until smooth, then stir in flour mixture. Mixture may be slightly lumpy because of the ground oats. Stir in chocolate chips and walnuts.
- Line a cookie sheet with wax or parchment paper or a silicone baking mat. Portion dough into ¼ cupfuls 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.
- 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.
- Bake for 13-17 minutes. Do not over bake – these are best a bit under done. They're done when the edges are light golden brown and the center is no longer glossy.
Recipe Video
Recipe Notes
- You can chill the cookie dough balls for up to 3 days before baking or freeze them for up to a month.
- Freeze baked cookies in an airtight container for up to 3 months. Thaw frozen cookies at room temperature.
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Last Updated on March 22, 2024
Hubby wanted his cc cookies and of course I made him these. I doubled the recipe and this recipe comes out great every time! He loves the 7 cups of chips I put in these along with the 3 c of walnuts. Yum, yum! Thank you!
Thank you both! I did end up leaving them in the fridge for a few days, and that worked out fine for me!
If I want to make some today and some in a few days, should I freeze part of the dough as balls, or can it last in the fridge for a few days?
It will last in the fridge up to 3 days! Or you can freeze it – or the baked cookies.
Hi. I’m a pro Baker who makes a similar recipe and tried this one. I’d easily give this recipe a week in the fridge, if properly and tightly wrapped. It’s a great recipe that’s very forgiving. 💖
As a former Double Tree exec..
YES YOU CAN
they come frozen in a huge bag and are baked up daily for the front desk..
Tough part is, after 24 hours the quality of the “chew” in the cookie becomes hard, not even microwaving helps that much
nige
Our favorite chocolate chip cookie hands down!!!! I roast the walnuts and that’s the only change
Awesome awesome awesome!
My family loves these! I did this exact recipe with no changes.
Thank you!
These were really delicious & not difficult or time-consuming. I said a big NO to the 4 hr freezing idea & they were still fantastic. I also used 1/2 C less choc. chips b/c 3 cups just seemed over the top. Mine were very chocolatey, but I can see that 3 cups wouldn’t turn them into brownies (not that that would be a bad thing) so next time, I’ll go full hog with 3. I hate scooping cookies onto a cookie sheet & don’t like 2-day old cookies, so I froze two logs of dough to slice off & bake when I want more. And I still had a dozen warm from the oven. Thank you for a sumptuous cookie recipe. This will be my new CC Cookie from now on!
When a recipe calls for 1 cup melted butter – is that 1 cup measured solid, then melted, or melted to measure a cup?
In American recipes, 1 cup melted butter would mean 2 sticks, melted (measure out 1 cup solid butter then melt)
Hi Dorothy,
Can you make these cookies up into the scoops and freeze them and cook them later, so that you can take out a few at a time? I made last night and it made 37 cookies and I do not need to cook that many. I am excited to cook tonight!
Thank you,
Yes you definitely can!
I noticed you used lemon juice in these chocolate chip cookies. What’s the story with that? I have never heard of using lemon juice with chocolate chip cookies.
For these, it activates the baking soda a little bit (the acid in the lemon juice creates a chemical reaction) and it makes them softer than a normal cookie.
I like to use the “special dark” chocolate chip as opposed to milk or semi-sweet. Also, I like using pecans but sometimes I use half walnuts & half pecans. I’ve also become a fan of using ALL brown sugar. So far I’ve not had anything go wrong by doing this, although I understand that baking is “chemistry” so I don’t want to mislead anyone. I enjoy the richness of the brown sugar and I do believe the cookies are chewier. Happy Baking.
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