Use this Real DoubleTree Cookies Recipe to enjoy the hotel favorite at home!
This post contains affiliate links.
I am a Hilton fan, and their DoubleTree brand is known for having amazing, soft cookies at the front desk. I remember when I was a kid, we would make frequent trips to grab these delicious cookies.
They used to keep them in a basket for easy grabbing back then, and now they are hidden in a drawer behind the desk. They probably were flying through them when people had open access to the cookies!
Recently, Hilton released their recipe for their famous DoubleTree Cookies, and here it is!
You can use any chocolate chip you have or love for these Real DoubleTree Cookies Recipe. I personally am a huge dark chocolate fan, and a huge Ghirardelli fan, so that is what I normally use.
To stay true to the real thing, you will want to use Nestle Tollhouse Semi-Sweet Chocolate Chips.
These cookies are also BIG! Just like at the hotel. You can easily make them smaller, just adjust the cooking time as needed.
I am normally a big supporter of chilling cookie dough before baking to keep them soft and prevent them from spreading too much.
This recipe did not call for it, and when I tested chilled and non-chilled dough side by side, they were pretty much identical.
The chilled one stayed in a more-perfect round shape, but that was the only difference. So no need to take the extra step of chilling for this recipe!
These Real DoubleTree Cookies stay soft and chewy, just how I like them!
Now the problem with having a delicious, copycat recipe handy is trying not to make it too often!
- 1/2 pound unsalted butter softened (2 sticks)
- 3/4 cup granulated sugar (plus 1 Tablespoon sugar)
- 3/4 cup light brown sugar packed
- 2 large eggs (room temperature)
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon lemon juice
- 2 1/4 cups flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- pinch cinnamon
- 2 2/3 cups chocolate chips (they use Nestle Tollhouse semi-sweet)
- 1 3/4 cups chopped walnuts
- Cream the butter, sugar, and brown sugar together in a stand mixed at medium speed for 2 minutes.
- Add the eggs, vanilla, and lemon juice to the butter. Mix on low until just combined, then increase speed to medium and blend for 2 minutes. Scrape down edges of the bowl as needed.
- Put the mixer speed on low and add the flour, oats, baking soda, salt, and cinnamon. Blend until just barely combined, about 45 seconds. Do not over mix.
- Remove the bowl from the mixer. Add the chocolate chips and walnuts, and stir until just combined.
- Preheat oven to 300F.
- Scoop the dough into 3 Tablespoon sized balls. Place them about 2 inches apart on a parchment or silicone mat lined baking sheet.
- Bake until the cookie edges are just starting to brown and the center is still soft, approximately 20 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet at least 20 minutes before removing them.