DoubleTree Cookies-This is THE famous DoubleTree chocolate chip cookie recipe! The cookies are huge, loaded with chocolate chips and there are even a couple of secret ingredients! You have to try these legendary chocolate chip cookies!
If you’ve ever stayed at a Hilton DoubleTree hotel, you probably remember the special way they welcome their guests: with a big, warm chocolate chip cookie. That’s my kind of hello! For years the recipe has been a secret, but they recently released so all of us at home could bake something special. It’s a little piece of vacation while we are at home.
This is an insanely popular (even iconic!) cookie recipe. DoubleTree bakes over 30 MILLION of these cookies every year to give to guests when they check into their hotels. It’s been a tradition for the more than 50 years and is intended to give travelers an at-home, comfortable feeling. Their vice-president said, “A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness.”
I’ll bake to that! Cookies make everything better! I was so excited to bake the famous DoubleTree Cookies at home. Our family loved them and I think you will too!
So what is so special about these cookies? Let’s find out!
Most of the ingredients for these cookies will look like your classic chocolate chip cookie recipe:
- Granulated sugar
- Brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Chocolate chips (these cookies are loaded with chocolate chips)
- Walnuts (I didn’t add them, but you certainly can)
However, there are a couple of secret ingredients that make these cookies special.
- Fresh lemon juice – I think this is the ingredient that most surprised people! Lemon is super acidic, so it helps the cookies rise and adds a subtle but unexpected flavor.
- Cinnamon – this makes perfect sense since cinnamon always smells so homey and nostalgic! Perfect for a cookie that reminds people of home.
- Oats – I love the texture the oats add to this recipe. It’s only ½ cup, but it gives them a more substantial feel.
How to Make DoubleTree Cookies
The famous cookie recipe is pretty straight forward, you can whip up a batch in no time. And guess what? You don’t have to chill the dough!
- These cookies bake at 300 degrees F, a lower temperature than most cookies. Preheat the oven and line two baking sheets with parchment paper or Silpat baking mats.
- Cream the butter and sugars together for a full two minutes. I set the timer to make sure I was true to the recipe.
- Add eggs, vanilla, and lemon juice. Mix on low for 30 seconds, then turn the mixer up to medium speed and beat for two minutes. Scrape down the sides of the bowl as needed! Again, I set the timer to make sure I was beating for the full two minutes. The mixture should be REALLY light and fluffy.
- Add the dry ingredients: flour, oats, baking soda, salt, and cinnamon. Mix on low, being careful to not over mix.
- Finish the dough by folding in the chocolate chips and walnuts, if using. You can do this part by hand so you do as little mixing as possible!
- Each cookie should be about 3 tablespoons of dough, they are big cookies. Set the cookie dough balls 2 inches apart on the baking sheet. Bake the cookies for 20-23 minutes. Look for lightly browned, set edges with a middle that still looks a bit soft.
- Remove from the oven and sprinkle with flaky sea salt, if using. DoubleTree doesn’t use flaky sea salt but I HAD to add it. I LOVE a salty kick:)
- Leave them on the baking sheet after pulling them from the oven! DoubleTree suggests letting the cookies cool for 1 hour on the sheet. It’s ok if you sneak one before the hour is up, I certainly did:)
How to Store
Store your DoubleTree Chocolate Chip Cookies in an airtight container on the countertop for up to 5 days. Pro tip-put a slice of bread in the container to keep the cookies extra fresh. The cookies will stay soft, but the bread will get hard. It’s magic:)
You can also freeze the cookie dough before baking! Roll the cookie dough into balls and freeze the balls in a freezer container or freezer bag. No need to thaw, just add a minute or two to the baking time and look for those set edges and soft middles.
And of course you can freeze baked cookies too. Let the cookies cool completely and then place in a freezer container or freezer bag and freeze. Eat frozen or defrost before enjoying. They are good either way!
More Cookie Recipes
If you are looking for more cookie recipes, you are in luck because I am the ultimate cookie monster. I LOVE cookies! Here are a few of my favorite cookie recipes!
- Monster Cookies
- Chocolate Chip Cookies
- Classic No Bake Cookies
- Peanut Butter Chocolate Chip Cookies
- Oatmeal Cookies
- Peanut Butter Blossoms
- Peanut Butter Oatmeal Cookies
Find ALL of my cookie recipes HERE! Happy cookie baking!
DoubleTree Chocolate Chip Cookies
- 1 cup unsalted butter, at room temperature
- 3/4 cup + 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/4 teaspoons pure vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- Pinch of ground cinnamon
- 2 2/3 cups semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts, optional
- Flaky sea salt, for sprinkling on cookies, optional
- Preheat oven to 300 degrees F.
- Using a stand mixer, cream butter, sugar and brown sugar together on medium speed for two minutes, scraping down the sides of the bowl with a spatula, as necessary.
- Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds. Increase the mixer to medium speed and beat for about 2 minutes, or until light and fluffy, scraping down bowl.
- Turn off the mixer and add the flour, oats, baking soda, salt and cinnamon. Mix on low for about 45 seconds or until just combined. Don’t overmix.
- Remove bowl from mixer and stir in chocolate chips and walnuts, if using.
- Portion dough with a cookie scoop or spoon, about 3 tablespoons of dough per cookie, onto a baking sheet lined with parchment paper or a Silpat baking mat, about 2 inches apart.
- Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and sprinkle with sea salt, if desired. DoubleTree doesn’t do this, but I do. Cool on baking sheet for about 1 hour.
Have you tried this recipe?
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Photos by Molly
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