Home / Recipes / Dessert / Easy Cookies / Doubletree Cookies
Published on December 16, 2023 · · By Aysegul Sanford
Learn how to make the famous DoubleTree Cookies recipe in the comfort of your own kitchen! These cookies come filled with oats, chocolate, and walnuts and have those special chewy centers and crisp edges we all know and love. If you have ever visited a Hilton DoubleTree Hotel, you know these cookies work like magic.
Yields: 20 Cookies
Prep Time: 20 minutes mins
Cook Time: 17 minutes mins
Total: 8 hours hrs 37 minutes mins
Jump to Recipe
There are times when I love creating new recipes, especially fresh-baked chocolate chip cookies, like Sea Salt Chocolate Chip Cookies, Chunky Oatmeal Chocolate Chip Cookies, and Almond Flour Chocolate Chip Cookies.
But then there are those other times when copycat recipes are informative and fun to play around with. This is what the DoubleTree Cookie recipe is all about. Follow along and learn how you can make these famous cookies right at home.
Table of Contents show
Ingredients
My favorite thing about the DoubleTree Hotel chocolate chip cookies is that there are no complicated ingredients. It’s basically like your classic chocolate chip cookie recipe with a few fun additions. For home bakers and the like, we will need:
- All-purpose flour: All-purpose flour is the base of the official recipe, and it wouldn’t be a classic chocolate chip cookie without it.
- Oat flour: Oat flour gives the Double Tree chocolate chip cookie its tender crumb. You can buy oat flour at the store or make ground oats at home. All you have to do is to process rolled oats in your food processor (or a spice grinder) until you reach a fine powder. However, make sure to use rolled oats, as other types of oats will not work in this recipe. And if you are new to the world of oats, here is a helpful article about the difference between Rolled Oats and Quick Oats.
- Baking soda: Baking soda gives the cookies a slight lift and golden brown color.
- Kosher salt: Kosher salt or sea salt can be used to enhance those oat, walnut, and chocolate flavors.
- Ground cinnamon: Cinnamon is part of the original recipe that adds a subtle background warmth.
- Unsalted butter: Use unsalted butter, since there is salt in the recipe, and bring it to room temperature.
- Cane sugar: While you can use granulated white sugar, I like the less processed cane sugar.
- Coconut sugar: Coconut sugar replaces the light brown sugar. It creams just as well as the brown sugar. With that being said, if all you have is dark brown sugar, that would work as well.
- Vanilla extract: Vanilla extract gives it that classic cookie sweetness.
- Lemon juice: While untraditional, lemon juice is part of the top-secret recipe that gives it the brightness it needs to cut through some of the sweetness. Make sure not to skip it!
- Eggs: Two large eggs bind and lift the cookies to just the right texture.
- Semi-sweet chocolate chips: The original recipe calls for Nestle Tollhouse chocolate chips, but we use Enjoy Life semi-sweet chocolate chips (affiliate link.) You can use any chocolate chip you prefer; just stick to semi-sweet for the most authentic flavor.
- Walnuts: Walnuts add buttery crunch, but you can swap these out for almonds or pecans, or omit them altogether.
How to Make DoubleTree Chocolate Chip Cookies
Whether you want to create fond memories or be the host with the most welcoming guests with the perfect cookies, these Double Tree cookies will get you there. Here’s how I like to make them:
- Mix the dry ingredients: In a medium mixing bowl, combine the flours, baking soda, salt, and cinnamon.
- Cream butter and sugars: In a large bowl, cream together the softened butter, cane sugar, and coconut sugar with a hand mixer at medium speed for 5-6 minutes.
- Add flavorings: Add the vanilla extract and lemon juice and mix for 30 seconds.
- Add eggs: Add the eggs to the butter and sugar mixture. Mix on medium-speed until smooth, about 2 minutes.
- Make cookie dough: Add the flour mixture to the wet mixture in 3 batches while simultaneously mixing on low speed. Make sure to scrape down the sides of the bowl before adding each batch of flour.
- Add mix-ins: Stir in the chocolate chips and walnuts with a rubber spatula.
- Scoop cookies: Using a large ice cream scoop (3 tbsp), portion dough onto a parchment paper-lined baking sheet. You should end up with about 20 cookies.
- Rest overnight (optional): Loosely cover the balls of dough with plastic wrap. Place it in the fridge to rest overnight.
- Preheat oven: When you are ready to bake, preheat the oven to 300 degrees F.
- Prepare baking sheets: Line another cookie sheet with parchment paper. Divide the cookies using two baking sheets, making sure that they are 2 inches apart from one another.
- Bake: Bake the cookies, rotating halfway through, for 20-23 minutes, until they are golden brown.
- Cool: Remove from the oven and allow the cookies to cool on the baking tray for 5 minutes. Then, transfer to a cooling rack to cool completely.
How to Make Ahead, Store, and Freeze?
Hilton cookies are a delectable treat to have on hand at a moment’s notice. I can assure you, these gooey cookies are the real deal. Here are my storage tips:
- Make Ahead: The dough for DoubleTree Hotel cookies can be made in advance and tightly wrapped in plastic wrap. Store in the refrigerator for 1-2 days.
- Storage: Hilton chocolate chip cookies will keep in an airtight container at room temperature for 3 days.
- Freeze unbaked cookies: Flash freeze the unbaked balls of dough. To do so, place the dough balls on the sheet pan in the freezer for 8 hours and then transfer them to a freezer-safe container for up to 3 months. Bake right from frozen.
- Freeze baked cookies: Make sure that the cookies come to room temperature and then flash-freeze them on a baking sheet for 1 hour, then transfer them to a freezer bag. Frozen cookies will keep for up to 3 months. Thaw to room temperature before enjoying!
Expert Tips
- Stick to mixing times: Follow the guidelines, creaming, and mixing times in the recipe card. This is what gives the cookies that iconic sturdy texture we love.
- Stand mixer vs hand mixer: The recipe written was tested with a handheld mixer. If making these in the bowl of a stand mixer, cream the butter and sugar for 2 minutes at medium speed. All other mixing times remain the same.
- A cookie scoop will help: A large ice cream scoop will help to portion dough into equal size cookie dough balls so that they bake evenly. You should end up with about 20 cookies, weighing 68 grams (about 2.5 oz) each, if you have a kitchen scale.
- Presentation is key: Once the dough is scooped, smooth out any craggy edges and add some chocolate chips to the top for lots of chocolate goodness.
- Chilling the dough is totally optional: While I find the recipe for DoubleTree cookies to bake better when the dough is chilled overnight, this is optional. Chilling allows fats to cool, meaning the cookies will not spread as much during baking, holding on to their chewy texture. I also think they taste better. But the original recipe does not require you to chill the dough.
- Oven temperature: When I published the recipe back in 2013, Hilton had yet to publish the recipe. But after updating and retesting the old recipe, I can still say you can also bake the cookies at 350 degrees F for 17 minutes with the same successful results. Baking time at a higher oven temperature may vary slightly.
FAQs
Does DoubleTree still give cookies?
Yes, the oatmeal cookies are still given to hotel guests when they check-in for their stay. A perk of DoubleTree Hilton Hotels that has drawn guests for many years.
Can I get DoubleTree cookies without staying there?
Yes, you can purchase a signature tin of the famous DoubleTree by Hilton chocolate chip cookies online. Each one comes with 6 individually wrapped cookies.
Does DoubleTree have warm cookies?
DoubleTree has been welcoming guests with a warm chocolate chip cookie at check-in since the late 1990s.
Does DoubleTree have cookies without nuts?
Yes, in August 2023, DoubleTree introduced their allergy-friendly cookie, which is non-GMO, vegan, gluten-free, and completely nut-free. Guests can choose between the original cookie or the allergy-friendly version, which comes individually packaged to avoid cross-contamination.
How many calories in a DoubleTree cookie?
One DoubleTree chocolate chip cookie is 376 calories.
Other Cookie Recipes You Might Like:
- Almond Flour Chocolate Chip Cookies
- Almond Butter Cookies Recipe
- Paleo Gingerbread Cookies
- Healthy Oatmeal Raisin Cookies
- Need more inspiration? Check out all our cookie recipes
If you try this recipe, please take a minute torate the recipeand leave a comment below. It is a great help to others who are thinking of making the recipe. And if you took some pictures, be sure to share them onInstagramusing #foolproofeats so I can share them on my stories.
DoubleTree Cookies Recipe
By Aysegul Sanford
Yields: 20 Cookies
Prep Time: 20 minutes mins
Cook Time: 17 minutes mins
Resting time: 8 hours hrs
Total Time: 8 hours hrs 37 minutes mins
At the beginning of the 90s, Doubletree Hotels needed a hook to get people to come to their hotels and make them feel welcome. This is when their marketing executives came out with the idea of Doubletree Chocolate Chip Cookies and gifted everyone checking in with a warm and delicious cookie. If you have ever stayed in a Doubletree hotel, you know that it worked like magic. This is the recipe for Doubletree Chocolate Chip Cookies.
4.88 from 8 votes
Print Recipe
Ingredients
- 2 ¼ cup all-purpose flour
- ½ cup oat flour*
- 1 ½ teaspoon baking soda
- 1 teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 1 cup unsalted butter at room temperature
- ¾ cup granulated sugar or cane sugar
- ¾ cup light brown sugar or coconut sugar
- 1 ½ teaspoon vanilla extract
- ½ teaspoon lemon juice
- 2 large eggs at room temperature
- 2 ⅔ cups semi-sweet chocolate chips
- 1 ½ cup walnuts chopped
US Customary – Metric
Instructions
Line a baking sheet with parchment paper.
To prepare the dry ingredients, in a large bowl, combine the all-purpose flour, oat flour, baking soda, salt, and cinnamon. Set it aside.
To prepare the wet ingredients, in a separate bowl, add the softened butter, cane sugar and coconut sugar. Using a hand mixer at medium speed, cream for approximately 5-6 minutes.
Add the vanilla extract and lemon juice and mix for 30 seconds.
Add the eggs into the creamed mixture and mix until smooth, approximately 2 minutes.
Add the dry mixture to the wet mixture in 3 batches while running the mixer at a low speed. Before adding each batch, scrape down the sides of the bowl with a spatula, making sure all the ingredients are incorporated.
Fold in the chocolate chips and walnuts. Mix until combined and well distributed.
Scoop the dough with a large (3 tablespoon) ice cream scoop and place each cookie on the prepared baking sheet. You should have about 20 cookies each weighing approximately 68 gr.
Cover the baking sheet loosely with plastic wrap, place it in the fridge and let it rest overnight.
When you are ready to bake, preheat the oven to 300 degrees F. There is no need to bring the cookies to room temperature. You can make them right out of the fridge.
Line another baking sheet with parchment paper. Divide the cookies using two baking sheets, making sure that they are 2 inches apart from one another.
Bake, rotating halfway through, for 20-23 minutes until they are lightly browned.
Remove from the oven and let the cookies sit on the baking sheet for 5 minutes. Then, transfer to a wire rack and let cool.
Notes
- Yields: We used a #16 ice cream scoop (affiliate link) to portion out these cookies. If you use a similar tool, you will end up with 20 cookies. The nutritional information below is per cookie.
- Homemade Oat Flour: You can buy oat flour from the store, but making it at home is easy as well. Simply place rolled oats into the bowl of a food processor and process until fine.
- Storage: Leftover baked cookies will keep in an airtight container at room temperature for 3 days.
- Freeze unbaked cookies: Flash freeze the unbaked portioned cookies. To do so, place the dough balls on the sheet pan in the freezer for 8 hours and then transfer them to a freezer-safe container for up to 3 months. Bake right from frozen, adding 1-2 more minutes to the baking time listed in the recipe.
- Baking Time: The baking time may vary depending on the altitude you live in. Also, some people love softer cookies. If you are one of those people the timing below will be ideal for you. If you like a harder cookie, then let it bake for a few more minutes. In my experience, you can tell that they are done baking once the top of the cookies turns lightly golden brown. When they first come out of the oven, they will look underbaked, but as they sit on the counter, they will continue to bake.
Nutrition
Calories: 376kcal | Carbohydrates: 34g | Protein: 4g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 42mg | Sodium: 211mg | Potassium: 219mg | Fiber: 3g | Sugar: 27g | Vitamin A: 321IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
Course: Sweets
Cuisine: American
Diet: Vegetarian
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About Aysegul Sanford
Hello Friend! I’m Aysegul but you can call me “Ice.” I’m the cook/recipe-tester/photographer behind this site.
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Reader Interactions
Jennifer
I have made SO many different chocolate chip cookie recipes due to my cookie obsession and these are truly one of the best. Thank you for sharing this recipe. I have also made your paleo zucchini bread and it is fantastic!
Reply
Aysegul Sanford
YAY! Happy to hear that Jennifer. This is my go-to chocolate chip recipe and every time I make it I hear similar comments 🙂
Thanks for coming by and taking the time to leave a review.Reply
Chris
Re: DoubleTree Hotel’s Chocolate Chip Cookies
Errrr . . . . would you mind translating
2 1/4 11.25 ounces cups all-purpose flour?
2 and a quarter ounces or 11.25 cups? I don’t think so!
2 1/4 cups or 11.25oz?P.S. The recipe sounds great, so don’t want to screw it up!
Reply
Aysegul Sanford
Oh man.. Good catch. I made sure to update the recipe.
You are right, it is 2 1/4 cups and 11.25 ounces.
Thanks for catching that.
PS: This is a great recipe. 🙂Reply
Mage
Question: do you think this recipe will be equally as good if it’s done WITHOUT the mixer? If it’s mixed by hand instead?
Reply
Aysegul Sanford
Hi Mage,
The part that it gets tricky is where you cream the butter with sugar, which is a crucial step when making cookies. If you don’t mind taking your time and making sure that they are fully creamed (i.e. mixed until it is super creamy) then it should work. The rest should be easy as you don’t want to overmix the flour.
I hope this helps.Reply
Denise Land
Hey thre!! The recipe was pretty good however, I think next time, i’ll decrease the cinnamon. The first batch I accidentally overbaked on 350 for 16 min, the second batch i increased it to 365 and baked for 10 min resulting in a cookie that was perfect with crisp edges and a soft middle.Reply
Aysegul Sanford
That is very good to know. Thanks so much for sharing your expertise Denise.
Thank you!Reply
IA
Thank you so much for posting this chocolate cookie recipe. My family and I LOVE them! I am big fan of Doubletree Hotel cookies and this recipe is so good. I wanted to say even better!! I followed other copycat recipe but this one is the BEST!! The first round was a big hit then I doubled the second round and freeze them but we still finish them in a week. I am not suppose to eat so much cookies but I just can’t help it….! ? Thank you soooooooo much!Reply
Aysegul Sanford
Ha ha.. This makes me so happy. I shared this recipe many years ago and at the time it was my favorite too. I still love it, but not make them as often as I used to.
Thanks for reminding me. Cheers!Reply
Diana
I just came back from a stay at DoubleTree and thought why not try to google the recipe. Well, these were incredible BEST chocolate chips I’ve made.. I cannot follow a recipe to save my life, so I deviated a little. But mine still came out great and it tasted just like the cookies from DoubleTree. Thank you!!!
Reply
Janice
Just wanted to say that I’ve made these quite a few times now and these are definitely the BEST chocolate chip cookies I’ve ever had!Thanks so much!
Reply
Aysegul Sanford
Hi Janice,
I am so glad that you liked this recipe. It is one of my favorites as well.
Thank you so much for letting me know. Cheers!Reply
Andrea Deniz Herrera Guris
This past weekend I went out to the market to pick up the ingredients for these AMAZING chocolate chip cookies. I made them for my homestay family in Cochabamba and it was a huge hit. You would have loved to see my family gathered around the plate of warm cookies, picking apart the soft chocolate and walnuts. Everyone loved them and are begging me to make more!Reply
Aysegul Sanford
Ohhhh, you know this is music to my ears…
First, I am so happy to hear that you made one of my recipes and everyone loved it. Second, it is so nice to hear from you. I hope you are having a good time over there.
We think of you so often and hope that you are happy, safe, and healthy. We are heading over to Philadelphia tomorrow. I am sure it won’t be as much fun without you being there.
Love and hugs!
AysegulReply
Jill
I can’t wait to try this recipe! I just stayed at a DoubleTree about a week ago for the first time in years and I had forgotten just how INCREDIBLE those cookies are. Thanks so much for posting this!
Reply
Aysegul Sanford
Hi Jill,
These cookies are to die for. I always make sure to have some in my freezer.
I am glad you found me. :))
Cheers..
IceReply
Regina
Otis Spunkmeyer are truly great cookies but this recipe puts them to shame! Thank you so much for sharing. These are excellent with bittersweet chocolate and black walnuts. The lemon juice, I also add some zest, just adds to the absolute decadence.Reply
Aysegul Sanford
Thank you Regina. I am glad you liked them.
These are my absolute favorite cookies of all times…
I agree on the lemon. I will try the lemon zest next time.
Thank you for stopping by.
Cheers!
IceReply
Ruth Thomas
I worked for Double Tree for years and they serve Otis Spunkmeyer cookies. They come in frozen and the front desk has a little toaster oven they bake them in. I’m sure your cookies are great but Double Tree doesn’t have some super secret recipe.
Reply
Aysegul Sanford
Hi Ruth,
Wow.. I had heard so many stories saying that it is a super secret recipe. Isn’t it funny how we make things bigger than they really are when we someone says it is a secret??!!?Thank you for sharing.
Cheers!
AysegulReply
MaryG
Hi Ruth,
Did you work for Doubletree in the late 1980s and early 1990s because the cookies I received during hotel stays then were the BEST ever. The last time I stayed at a Doubletree hotel a few years ago, the cookies served were good but nothing special. I had thought they changed the recipe because the original cookies were great.
Thanks!
MaryReply
Jill
They may come frozen but they are most definitely NOT Otis Spunkmeyer. They’re made by the Christie Cookie Company, which, according to their website, has been making the DoubleTree cookies for 25 years.
Reply
Lisa
Ruth, they are not Otis Spunkmeyer. They even sell the mix in some of the hotels and on the website.
Reply
Cynthia
That’s not true. I worked there in the early 80′ s. All these DT copycat recipes are missing one vital ingredient that made the cookie delicious. Of course I’m not gonna say what that is.
Reply
Aysegul Sanford
Interesting..
Chrissann
I can say without exaggeration that these are by far the BEST chocolate chip cookies I’ve ever had. This is definitely my new go-to recipe, I’ll never make Tollhouse again! 🙂Reply
Aysegul Sanford
Thank you Chrissann. I just made some. You are welcome anytime. 🙂
Reply
Kristine
What will happen if I don’t add lemon juice?
Reply
Aysegul Sanford
Hi Kristine,
Lemon juice provides a nice thang to the overall cookie balancing the flavors coming from the chocolate and cinnamon. I know it doesn’t make much sense, but it somehow does.
With that being said, I think it would be totally fine if you did not add lemon juice.
Hope this helps.
Janette@culinaryginger
There’s always room for another chocolate chip cookie recipe. I love the addition of oats.Reply
Aysegul Sanford
Ha ha.. Thank you Janette.. 🙂
Reply
