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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.
Recipe Nutrition
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Last Updated on March 22, 2024
Love these cookies……..so do my grand kids. My next batch will be doubled so there will be a batch to freeze……if I’m lucky.
My favorite and only chocolate chip cookie recipe I make. Started out making these for a once in a blue moon cheat day treat. Then my wife asked if I’d make them for her church group. After that I couldn’t stop the request from coming in. I even figured out a gluten free version of these for my wife and a few of the church kids who are gluten intolerant. They turn out just as good and gooey as the regular ones. The secret to the gluten free ones, is to mix them up cup for cup with your favorite gluten free baking mix. If you have issues with oats I substitute the oat flour for quinoa flour, and mix them up as normal. If your dough is too dry, slowly add in another stick of melted butter and one more egg. I have found that the “Better Batter Artisan blend” works the best and rarely needs the extra fat.
These are the best chocolate chip cookies I have ever made!! I didn’t make them as big as baseballs, but the size of a golf ball, maybe a tiny bit smaller. That was the size scoop that I used. I followed the recipe almost exactly. I accidentally added 1 tsp of vinegar instead of a 1/2 tsp, but it was fine. And I used 2 cups of regular size semi-sweet chocolate chips and 1 cup of the mini semi-sweet chocolate chips. Those were the only two things I did different than what the recipe states. My husband loves them! I gave a few to my friend also, and she said she thinks they are the best cookies I’ve ever made. That’s saying a lot because I made her a big tin of Christmas cookies a few years ago, and there were many different kinds of cookies in it that I made. None of them were these cookies. The recipe made 33 of this size cookie, minus the small amount of dough I ate while baking them. They are just soooo good. I took them out of the oven right at 12 1/2 minutes and they were perfect. Thank you Dorothy for this wonderful recipe!! I won’t be making any other chocolate chip cookie recipe again!
Perfection in a cookie. No substitutions necessary.
I made them last night and thy were the bomb now I’m making some for my daughters friends and her family 👪thank you
Double tree cookies came out fantastic, everyone loved them and they were all gone in no time!
Thank you so much for the recipe
Have a Merry Christmas & a Blessed New Year! To all!
I make these every year for Christmas and always get compliments. My old boss loved double tree cookies, and he said these were nearly as good as the ones straight from the hotel.
These are amazing! My new go to receipe for chocolate chip cookies. I made a few and flash froze the rest of the cookie balls and am storing them for whenever I need warm from the oven cookies.
I am wondering if the oat measurement was meant for before grinding them or after? Also, could I just use oat flour and would it be the same measurement?
What temperature do you bake the better than DoubleTree chocolate chip cookies?
350
We love this cookie! I made exactly as the directions stated and they were quite good. We did decide that we prefer not to use the cinnamon. That being said, this recipe is a keeper!
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