This Copycat Doubletree cookie recipe brings that warm, welcome home feeling from the Doubletree Hotel to your kitchen. These cookies are thick and chewy with melty chocolate and toasty walnuts.
Hilton offers DoubleTree chocolate chip cookies to all of their guests, and more than 30 million cookies are enjoyed every year. These FAMOUS cookies were even the first ever baked in space inside a specially designed oven on the International Space Station!
This easy cookie recipe uses rolled oats to add a subtle texture, cinnamon rounds out the chocolate, and a splash of lemon juice reacts with baking soda for lift and that tender chew. The edges turn lightly crisp while the center stays soft.
No need to book a vacation to snag one of these tasty morsels. Now you can enjoy them anytime you want! For more fabulously famous cookies, try Jack Jack Num Num Cookie, Copy Cat Swig Cookies, and Neiman Marcus Cookie.
Why we think you’ll love it:
- Pantry staples. No need to travel to get these famous cookies; they can be made in your own kitchen.
- Freezeable. Both the dough and baked cookies can be frozen, so you always have some on hand.
- Chewy. Designed to bake with a crispy edge and soft chewy center.
Doubletree Cookie Ingredients
- Butter, softened (½ pound, about 2 sticks or 16 tablespoons) – The butter combines with the sugars to trap air so cookies bake thick with tender centers.
- Granulated sugar ( ¾ cup +1 tablespoon) – The sugar adds sweetness and helps the edges crisp up.
- Brown sugar, packed (¾ cup) – Brown sugar adds flavor and moisture. We use light brown sugar, but dark brown sugar can also be used.
- Eggs (2 large) – The eggs bind the dough and help create a soft bite. Room temperature eggs will incorporate better than cold eggs.
- Vanilla extract (1¼ teaspoons) – This flavoring boosts the chocolate and walnut flavors.
- Lemon juice, fresh squeezed (¼ teaspoon) – Lemon juice reacts with baking soda for lift and extra chew without adding too much lemon flavor. If needed, you can use bottled lemon juice.
- All purpose flour (2 ¼ cups) – Flour provides structure so cookies hold their shape.
- Rolled oats (½ cup) – The oats help give structure and chewy texture. Do not use minute or quick oats.
- Baking soda (1 teaspoon) – Baking soda leavens the dough for spreading and lifting.
- Salt (1 teaspoon) – Salt balances the sweetness and sharpens other flavors.
- Cinnamon (a pinch) – This spice adds cozy depth.
- Nestle Tollhouse semi sweet chocolate chips (2 ⅔ cups) – The chips create rich pockets of melty chocolate throughout. You can also use milk chocolate or dark chocolate, depending on your preference.
- Walnuts, chopped (1 ¾ cups) – These nuts bring a toasty crunch and balance the sweetness.
How to Make Doubletree Cookies
PREP. Line two baking sheets with parchment paper and preheat the oven to 300°F.
CREAM. Add granulated sugar, brown sugar and butter to the bowl of a stand mixer. Mix, on medium speed, until creamy, about 2 minutes.
MIX. Add eggs, vanilla and lemon juice to the bowl. Mix on low speed to incorporate, about 30 seconds. Then, turn the mixer to medium speed and continue to mix until fluffy and light, about 2 more minutes. Be sure to scrape down the sides of the bowl.
COMBINE. Turn the mixer down to low speed and add the flour, oats, baking soda, salt, and cinnamon. Only mix until incorporated, about 45 seconds. Do not over mix.
STIR. Take the bowl off of the mixing stand. Add the chocolate chips and walnuts and use a spoon or spatula to stir.
SCOOP. Scoop the dough onto the parchment paper lined pans. Each dough ball should be about 3 tablespoons. Also, be sure that the dough is placed about 2 inches apart on the sheet.
BAKE. Bake for 20-23 minutes. The edges will be golden brown, and the center should still be soft.
COOL. Remove from the oven and allow the cookies to completely cool while still on the baking pan, about 1 hour.
Kristyn’s Recipe Tips
- Use rolled oats, not quick oats, for the right chewy texture and to keep dough from getting pasty.
- Be sure that the butter is softened, not melted; otherwise, the cookies will spread too much.
- If you can’t have nuts, just leave them out. If you don’t like walnuts, try using pecans.
Doubletree Cookie Recipe
Ingredients
- ½ pound butter, softened
- ¾ cup +1 tablespoon granulated sugar
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon lemon juice, fresh squeezed
- 2 ¼ cups all-purpose flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- pinch cinnamon
- 2 ⅔ cups Nestle Tollhouse semi sweet chocolate chips
- 1 ¾ cups walnuts, chopped
Instructions
- Line two baking sheets with parchment paper and preheat the oven to 300°F.
- Add the sugars and butter to the bowl of a stand mixer. Mix, on medium speed, until creamy, about 2 minutes.
- Add eggs, vanilla and lemon juice to the bowl. Mix on low speed to incorporate, about 30 seconds. Then, turn the mixer to medium speed and continue to mix until fluffy and light, about 2 more minutes. Be sure to scrape down the sides of the bowl.
- Turn the mixer down to low speed and add the flour, oats, baking soda, salt, and cinnamon. Only mix until incorporated, about 45 seconds. Do not over mix.
- Take the bowl off of the mixing stand. Add the chocolate chips and walnuts and use a spoon or spatula to stir.
- Scoop the dough onto the parchment paper lined pans. Each dough ball should be about 3 tbsp. Also, be sure that the dough is placed about 2 inches apart on the sheet.
- Bake for 20-23 minutes. The edges will be golden brown and the center should still be soft.
- Remove from the oven and allow the cookies to completely cool while still on the baking pan, about 1 hour.
Notes
- Use rolled oats, not quick oats, for the right chewy texture and to keep dough from getting pasty.
- Be sure that the butter is softened, not melted; otherwise, the cookies will spread too much.
- If you can’t have nuts, just leave them out. If you don’t like walnuts, try using pecans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Store the dough for up to 3 days. Keep it airtight, press plastic wrap directly on the surface, and store it toward the back of the fridge. You can also freeze it for up to 3 months. See How to Freeze Cookie Dough for tips.
Store baked cookies in an airtight container for 3-5 days or in the freezer for up to 3 months.
More Like This
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Jack Jack Cookie Num Num
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This post was originally published September 2020.
I like the chewy texture that the oats add to the cookies. Really yummy
Hands down best cookies!! The recipe is so easy & makes soft, delicious cookies.
Whipped up a batch of these this afternoon and it was exactly what I needed to cure my sweet tooth! So soft and gooey; easily a new favorite treat!
Hands down the best cookies! So much better than the original!
Yummy! This looks so delicious and tasty! My kids are going to love this recipe!
Another great cookie recipe. Chocolate chip! The most favorite of all.
I made these for my college aged friends and they all wanted the recipe! Perfect!