DoubleTree Cookie Recipe
Decent rates, comfortable beds, reliable cleanliness, and good locations in city centers or near airports have helped make DoubleTree a popular hotel choice for travelers. And up until last year, so were those famous DoubleTree chocolate chip cookies. So why aren't DoubleTree cookies a major selling point now? Because the cat is out of the bag: the once-secret recipe for a DoubleTree chocolate chip cookie was released to the public last spring.
Why did DoubleTree release their cookie recipe? Surely some self-serving marketing stunt, no? Actually ... no, it seems like they just felt it was the right thing to do at the time. In a statement released about a month into the initial COVID-19 lockdown in the spring of 2020, Shawn McAteer, senior vice president and global head, DoubleTree by Hilton said: "We know this is an anxious time for everyone. A warm chocolate chip cookie can't solve everything, but it can bring a moment of comfort and happiness."
Now, what's the right time for enjoying your own moment of comfort and happiness via cookie? Pretty much any time, of course. Chef and recipe developer Melissa Olivieri of The Olive Blogger says: "These are a great cookie for dipping in coffee or tea, I like to enjoy mine in the afternoon when I just need a little pick me up for the remainder of my day."
Gather your DoubleTree chocolate chip cookie ingredients
If you want to make as close a copy of a DoubleTree cookie as you can, then be precise in following this recipe. It calls for 1 cup of butter (which is 2 entire sticks, FYI), ¾ cup plus 1 tablespoon of granulated sugar, ¾ of a cup of packed light brown sugar, 2 large eggs, 1 and a ¼ teaspoons of vanilla extract, ¼ of a teaspoon of lemon juice, 2 and a ¼ cups of flour, a 1/2 cup of rolled oats, 1 teaspoon of baking soda, 1 teaspoon of salt, ¼ of a teaspoon of cinnamon, 2 and 2/3 cups of semi-sweet chocolate chips, and 1 and 3/4 cups of chopped walnuts. Not everyone likes walnuts in their cookies, so feel free to leave that ingredient out if that's the case.
Bring together butter, sugar, and wet ingredients for DoubleTree chocolate chip cookies
Start off by preheating your oven to 300°degrees Fahrenheit. Next, cream together the butter, sugar, and brown sugar by putting them all in the bowl of a stand mixer and running it (with standard mixer attachment) on medium speed for about two minutes.
Now add the eggs, the vanilla extract, and the lemon juice and then mix on low speed for 30 seconds to combine everything, then run the mixer at medium speed for about two minutes, or until a light and fluffy (and sweet) mixture is the result.
And note that Olivieri says: "The only mistakes to avoid are really ensuring your butter is room temperature (softened and not hard) just to ensure a nice fluffy base for adding the dry ingredients."
Add the cookie's dry ingredients in proper order
Knowing how to use your kitchen mixer properly here is vital. So, with the mixer on its low speed, add in the flour, oats, baking soda, salt, and cinnamon, mix until all the ingredients have just combined. Do not overmix here.
Now, using a wooden spoon or spatula, stir in the chocolate chips and walnuts, making sure to mix these bits throughout the dough evenly. Resist the urge to use the mixer to do so, as it has a tendency to break the nuts up too much and won't allow you the hands-on control needed to ensure an even spread of the walnuts and chocolate.
Scoop out the DoubleTree chocolate chip cookie dough then get baking
Using a large cookie scoop (or anything that will let you grab about 3 tablespoons at a go), scoop out balls of the cookie dough onto a baking sheet lined with parchment paper. Be sure to space each cookie dough ball at least 2 inches apart from the nearest on all sides to allow for spread as they flatten and grow during cooking.
Now pop the dough balls into the pre-heated oven and bake the cookies for 20 to 23 minutes, or until the edges are golden brown, but the center is still a little soft. Keep a close eye on them to make sure those DoubleTree chocolate chip cookies don't burn.
The DoubleTree chocolate chip cookies are ready!
Once the cookies have baked sufficiently, remove them from the oven and cool them on a fresh baking sheet or a wire cooling rack for about an hour. Now enjoy them with a tall glass of cold milk!
"If you prefer your cookies to have a little more 'crunch' to them, you can gently press the dough balls with your hand [before baking," says Olivieri, as "this gives them a head start on the spreading process and leaves them thinner."
And once they are ready, she advises you to "transfer them to a well-sealed container and they will last one week on the counter before becoming 'stale' tasting. But you can also freeze them for up to three months and they are just as delish."
- 1 cup butter
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon lemon juice
- 2 ¼ cups flour
- ½ cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¼ tsp cinnamon
- 2 ⅔ cups semi-sweet chocolate chips
- 1 ¾ cups chopped walnuts
- Preheat oven to 300°F. 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, mix on low speed for 30 seconds to combine, then medium speed for about 2 minutes, or until light and fluffy.
- With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, mix until JUST combined.
- Using a wooden spoon or spatula stir in chocolate chips and walnuts, making sure to mix throughout the dough.
- Using a large cookie scoop (about 3 tablespoons) scoop dough onto a baking sheet lined with parchment paper - be sure to space about 2 inches apart to allow for spread.
- Bake for 20 to 23 minutes, or until edges are golden brown and the center is still soft.
- Remove from oven and cool on baking sheet for about 1 hour.
| Calories per Serving | 277 |
| Total Fat | 16.8 g |
| Saturated Fat | 7.7 g |
| Trans Fat | 0.3 g |
| Cholesterol | 30.7 mg |
| Total Carbohydrates | 31.8 g |
| Dietary Fiber | 1.9 g |
| Total Sugars | 20.8 g |
| Sodium | 137.3 mg |
| Protein | 3.6 g |
