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DoubleTree Cookie Recipe

This DoubleTree Cookie recipe is one of my favorite chocolate chip cookie recipes. Loaded with chocolate chips and walnuts.

  • Prep20 min
  • Cook22 min
  • Total42 min
  • Serves24
DoubleTree Cookie Recipe

This DoubleTree Cookie Recipe is one of my favorite chocolate chip cookie recipes. The cookies have crisp edges, a chewy middle, and lots of chocolate, walnuts, and oats.

DoubleTree Cookies plied up on a plate.

Just like the cookies you get when you check into a Hilton DoubleTree Hotel. This is apparently the official recipe which I found published in Bake from Scratch Magazine, but is widely available on the internet.

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In addition to lots of chocolate chips and walnuts, there’s also a touch of cinnamon for additional flavor

Thick, Chewy Texture

There’s a little lemon juice added which reacts with the baking soda and creates more lift, resulting in a thick cookie with a chewy texture.

Equipment Needed For DoubleTree Cookie Recipe

  • Electric Mixer- either a stand mixer or hand-held.
  • Parchment Paper
  • Baking Sheets
  • Spring-loaded ice cream scoop– not necessary but useful for measuring uniform cookies.
  • Wire rack– for cooling the cookies.
Cookies on a plate with cookies on wire rack in background.

Use Softened Butter

Use softened butter, not room temperature or melted butter which can cause the cookies to spread too much. The best way to soften the butter is to let it sit on the counter for 30 to 60 minutes. If you need to soften the butter faster, cut it into cubes. It is softened when you can make an indentation when you press on it with your finger, but the rest of the butter still holds it’s shape.

Storage

Store in an airtight container at room temperature for 4 to 5 days.

DoubleTree Cookies oiled on a plate.

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Recipe Source: Bake From Scratch

Ingredients

Equipment Rimmed Baking Sheets, Parchment Paper, Electric Mixer

Steps

  1. 1

    Preheat oven to 300 degrees and line 2 baking sheets with parchment paper.

  2. 2

    Beat the butter, granulated sugar, and brown sugar with an electric mixer on medium speed for 2 minutes.

  3. 3

    Add eggs, vanilla, and lemon juice. Beat on LOW speed for 30 seconds and then medium speed for 2 minutes, stopping to scrape down the sides of the bowl.

  4. 4

    With mixer on LOW speed, add flour, oats, baking soda, salt, and cinnamon. Beat just until blended in. Do not overmix.

  5. 5

    Stir in the chocolate chips and walnuts.

  6. 6

    Use a spring-loaded ice cream scoop or a 1/4 cup measuring cup coated with cooking spray to scoop about 3 tablespoons of dough for each cookie. Place on prepared baking sheets 2 inches apart.

  7. 7

    Bake for 20 to 22 minutes, or until edges are golden. The center should still be soft.

  8. 8

    Let cool completely on baking sheets.

Notes

Store in an airtight container at room temperature for 4 to 5 days.

Nutrition

  • Calories345
  • Carbs35
  • Protein5
  • Fat22
  • Sodium214
  • Fiber3
  • Sugar21

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