If you’ve ever stayed at a Doubletree Hotel, you likely remember being greeted with the wafting smell of warm chocolate chip cookies. Recently, Hilton released their coveted Doubletree Hotel cookie recipe. This one isn’t a copycat, it’s the real deal, straight from the horse’s mouth.
Doubletree hotel cookies are soft when they’re warm, but crisp up once they’re cold. If you prefer your cookies to hold a more chewy-like texture once they’ve cooled completely, see the alternative baking instructions below.
First, we’ll share the exact signature chocolate chip cookie recipe as provided by Hilton.
How to Make the Doubletree Hotel Signature Chocolate chip Cookie Recipe
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Press down on the dough balls to flatten them slightly.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour.
DoubleTree Signature Cookie Recipe
Makes 26 cookies
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Press down on the dough balls to flatten them slightly.
- Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
Cook’s note:
If you’d like to create slice and bake cookies, overturn the dough onto a piece of parchment paper. Gently shape it into log and the wrap tightly and freeze. The cookies can also be scooped and frozen on a baking sheet, then transferred to a ziploc bag.
You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Soft, Chewy Variation of Doubletree Hotel Chocolate Chip Cookies
What makes a cookie chewy or crisp is determined by the amount of moisture in the cookie. Using white sugar creates a crispier texture because the water evaporates faster. Egg yolks can increase the level of chewiness in cookies, as can the use of brown sugar.
Also, increasing the oven temperature and reducing the baking time will yield a cookie that’s soft and chewy throughout. In the case of Doubletree hotel cookies we recommend increase the oven temperature to 375°F and shortening the baking time to exactly 11 minutes.
Doubletree Hotel Chocolate Chip Cookies- Chewy Version
You’ll Need:
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon packed brown sugar
¾ cup granulated sugar
2 large eggs + 1 egg YOLK
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
1/2 cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 3/4 cups chopped walnuts
- Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
- Add eggs, additional egg yolk, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Do not overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts.
- Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. Press down on the dough balls to flatten them slightly.
- Preheat oven to 375°F. Bake for 10-11 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet.
