For more that 30 years, the DoubleTree chocolate chip cookie is offered to guests when they check-in. Hilton released their recipe. I tried them and really liked the flavor, texture, and all of the walnuts. Plus, they’re easy to make-they're a winner!
Every year, more than 30 million of these cookies are eaten by the Hilton hotel’s guests. And the cookie was the very first food ever baked in space during tests on the International Space Station.
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Why these DoubleTree cookies are so good!
• First, these cookies are big. I use an ice cream scoop to make sure everyone gets a fair share of dough.
• Lots of walnuts give these cookies an extra nutty taste.
• Rolled oats add some crunch and flavor.
• A bit of lemon juice in the dough reacts with the baking soda, making the cookies puff up and giving them a chewy texture.
• A hint of cinnamon adds a special something to these cookies. They smell wonderful while baking.
• You don't need to chill the dough before baking, so you don't have to wait around.
• These cookies aren't super soft; they're crispy around the edges and chewy in the middle.
Recipe tips
- Use room temperature ingredients: Let your butter, eggs, and any dairy products come to room temperature before mixing. This helps the ingredients blend together more smoothly.
- Cream butter and sugar properly: Beat the butter and sugar together until light and fluffy. This helps create a tender texture in the cookies.
- Don't overmix the dough: Mix until just combined once you add the dry ingredients. Overmixing can lead to tough cookies.
- Use a cookie scoop: Use a cookie scoop or spoon to portion out the dough evenly for uniform cookies that bake evenly.
- Watch the baking time: Keep an eye on your cookies while they bake, as baking times can vary depending on your oven and the size of your cookies. They're done when the edges are golden brown but the centers are still slightly soft.
Comments and ratings
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DoubleTree Chocolate Chip Cookie Recipe
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- ¾ cup plus 1 Tbs. granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ tsp. vanilla extract
- ¼ tsp. fresh lemon juice
- 2 ¼ cups all-purpose flour
- ½ cup rolled oats
- 1 tsp. baking soda
- 1 tsp. salt
- Pinch cinnamon
- 2 ⅔ cups semisweet chocolate chips
- 1 ¾ cups chopped walnuts
Instructions
- Preheat the oven to 300°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer, beat the butter and both sugars on medium speed until pale and fluffy, about 2 minutes.
- Add the eggs, one at a time and beating well. Beat in the vanilla and lemon juice on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl as necessary.
- With mixer on low speed, beat in the 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.
- Using a dough scoop, scoop the dough (about 3 Tbs.) onto the prepared baking sheets, spacing about 2 inches apart.
- Bake the cookies, one sheet at a time, until edges are golden brown and center is still soft, 20 to 23 minutes.
- Remove from oven and cool on baking sheet for about 1 hour, then enjoy!
Notes
Nutrition
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