This DoubleTree cookie recipe is one of the best chocolate chip cookie recipes I know. The cookies bake up with crisp edges, a chewy center, and are generously loaded with semi-sweet chocolate, chopped walnuts, and a touch of oats for texture.
These cookies are modeled on the classic treats you receive at check-in to a Hilton DoubleTree hotel. The recipe was published in Bake from Scratch magazine and has been widely shared because it reliably produces large, bakery-style cookies with great flavor and texture.
Exceptional Flavor
In addition to plenty of chocolate chips and chopped walnuts, this dough gets a pinch of cinnamon for background warmth and a small splash of lemon juice to activate the baking soda. Those small details help create a bright, well-rounded flavor that complements the rich chocolate.
Thick, Chewy Texture
The lemon juice reacts with the baking soda to give the cookies a bit more lift, which contributes to a thick, chewy interior while the edges become golden and slightly crisp. The addition of old-fashioned oats adds subtle chew and body without making the cookies taste like oatmeal cookies.
Equipment Needed For DoubleTree Cookie Recipe
- Electric mixer — stand mixer or handheld mixer.
- Parchment paper for lining baking sheets.
- Rimmed baking sheets for even baking and to prevent spills.
- Spring-loaded ice cream scoop or a 1/4 cup measuring cup to portion uniform cookies.
- Wire rack for cooling.
Use Softened Butter
For best results use butter that is softened but still cool — not melted. Softened butter helps the cookie dough emulsify and keeps the cookies from spreading too much. To soften quickly, cut cold butter into small cubes and let it sit at room temperature for 20–30 minutes. The butter is ready when you can press an indentation into it but the stick still holds its shape.
Storage
Store baked cookies in an airtight container at room temperature for 4 to 5 days. If you want to keep them longer, freeze baked cookies in a sealed container for up to 3 months; thaw at room temperature before serving. Cookie dough can also be portioned and frozen on a baking sheet, then transferred to a freezer bag for later baking.
More First-Rate Cookie Recipes
- Soft and Chewy M&M Cookies
- Oatmeal Sandwich Cookies
- Chewy Chocolate Chip Cookies
- Chocolate Chip Pudding Cookies
- No-Bake Chocolate Oatmeal Cookies
- White Chocolate Macadamia Nut Cookies
- Butterfinger Cookies
- Lofthouse-Style Cookies
DoubleTree Cookie Recipe
Equipment
- 2 rimmed baking sheets
- Parchment paper
- Electric mixer (stand or hand mixer)
Ingredients
- 1 cup butter, softened
- 3/4 cup plus 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon lemon juice
- 2 1/4 cups all-purpose flour
- 1/2 cup old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- pinch of cinnamon
- 2 2/3 cups semi-sweet chocolate chips
- 1 3/4 cups chopped walnuts
Instructions
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Preheat the oven to 300°F (150°C). Line two rimmed baking sheets with parchment paper.
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In a mixing bowl, beat the softened butter, granulated sugar, and light brown sugar on medium speed for about 2 minutes until light and creamy.
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Add the eggs, vanilla extract, and lemon juice. Beat on low for 30 seconds, then increase to medium and beat for 2 minutes, scraping the bowl as needed.
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With the mixer on low, add the flour, oats, baking soda, salt, and cinnamon. Mix just until combined — avoid overmixing.
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Stir in the chocolate chips and chopped walnuts by hand until evenly distributed.
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Portion dough using a spring-loaded ice cream scoop or a 1/4 cup measuring cup (lightly sprayed with cooking spray) to make mounds of about 3 tablespoons each. Place the mounds about 2 inches apart on the prepared baking sheets.
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Bake for 20 to 22 minutes, or until the edges are golden brown and the centers are still soft. Baking time will vary slightly depending on oven and cookie size.
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Allow the cookies to cool completely on the baking sheets. Cooling on the sheet helps them set without losing their chewy center.
Notes
Nutrition
Recipe Source: Bake From Scratch