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DoubleTree Chocolate Chip Cookies are amazing, but this chocolate chip cookie recipe is even BETTER than the DoubleTree Cookies Recipe!! It’s gooey and full of chocolate, oats, and walnuts. These are huge gooey cookies with the best texture – they’re always a hit.
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.
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.
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.
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
- 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.
- 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.
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How to make the DoubleTree Cookie Recipe
- The recipe essentially uses coarse oat flour – you’re going to blend the oats in a food processor. You don’t want them as fine as flour, but more like coarse crumbs. These aid the flour in creating structure and chew to the cookie.
- Since we are starting with melted butter you can just stir to cream butter and sugar, or use a hand mixer or a stand mixer fitted with the paddle attachment.
- Once you mix in the wet and dry ingredients, add chocolate chips and walnuts, if using. Be sure to scrape the sides of the bowl.
- Scoop cookies of any size onto a parchment paper-lined baking sheet and chill. I like using cookie scoops so they’re all the same size. Mine are using a 1/4 cup scoop, but you can make them 1-tablespoon or 2-tablespoon size.
- You know when chocolate chip cookies are done when they’re light golden brown around the edges and no longer glossy on top.
Doubletree Chocolate Chip Cookies Recipe
Recipe Video
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 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.
I am ready to prepare all these delicious recipes!!! 👌
Looks delicious. Do you use light brown or dark brown sugar?
Thanks,
Rita
I usually use light but you can use dark if that’s all you have.
I made these cookies for the first time for Christmas Eve party. They were so so good and disappeared quickly. I’m making another batch for Christmas. This will be my new go to recipe.
This is, without a shadow of a doubt, the most delicious cookie I’ve ever made in my life! I’ve been using this recipe for at least 4 years. I always keep some in the freezer for a quick late night snack. I made these for my sister’s baby shower and people were asking for 2 and 3 cookies to go. I didn’t have that many! Lolol. Thank you so much!
Do you have to scoop than chill? Or can you chill the dough, then scoop? From a space standpoint, the latter would be much easier!
You can for sure chill then scoop, the dough just gets really hard and tough to scoop once chilled.
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