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Your Culinary Teacher Since 2008

DoubleTree Cookie Recipe (Just Like the Hotel!)

A woman with long brown hair wearing a light-colored blouse smiles at the camera in a softly lit indoor setting, offering a welcoming glimpse into the post author's personality.Sarah Mock headshot 100by100.
Updated: to include new step-by-step photos, clarified instructions, and/or improved tips for best results.· by · 3 Comments This post contains affiliate links.

The DoubleTree Hotel's famous chocolate chip cookies are legendary for their warm, soft, and chewy texture, with a hint of oatmeal and a generous amount of walnuts.

Prep Time 10 minutes
cook time25 minutes
total time1 hour 35 minutes
servings adjustable26
Jump to Recipe
Stack of 6 Double Tree Cookies on a plate with a glass of milk in the background, tray of baked cookies behind that

This copycat recipe, shared by DoubleTree during the 2020 event, brings the taste of vacation right to your kitchen. Perfect for cookie lovers who enjoy a thick, bakery-style treat! New to my cookie tray this year will be Biscoff Butter Cookies.

  • DoubleTree cookies are the most amazing warm, soft chocolate chip cookies that are thick and chewy.
  • The cookies are bigger than a typical chocolate chip cookie and have a touch of oatmeal and are full of walnuts.
  • My family likes for me to substitute in pecans for the walnuts but both variations are equally delicious.
  • My son loves when I freeze the dough so he can bake fresh cookies anytime!
A zip-top bag filled with multiple balls of chocolate chip cookie dough, inspired by the famous DoubleTree cookie recipe, sits on a dark granite countertop.

Have made these many times, always a favorite. These i decided to freeze so my son and family can bake when the want fresh warm cookies.

Pinterest: Sylvia M

Ingredients needed:

Use room-temperature ingredients for even mixing. Don't over mix the dough-this keeps the cookies tender.

doubletree cookies ingredients

Wet Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs, room temperature
  • 1 ½ teaspoons vanilla extract
  • ¼ teaspoon lemon juice

Dry Ingredients

  • 2 ¼ cups all-purpose flour (270g)
  • ½ cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon cinnamon

Mix-Ins

  • 2 ½ cups semi-sweet chocolate chips
  • 1 ½ cups chopped walnuts (or pecans)

Recipe Card?

To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.

Substitute Options

Can I use quick oats instead of old-fashioned oats? - Yes, but the texture may be slightly different.

Can I omit the nuts? - Yes, but the cookies will lack the signature DoubleTree flavor and texture.

doubletree cookies stacked 5 high on a grey rectangle plate, glass of milk in the background

Preheat the oven

Preheat to 300°F (150°C). Line baking sheets with parchment paper.

A mixing bowl containing freshly mixed dough, with a paddle attachment still in place, held at an angle by a hand.

Cream The Butter And Sugar

In a stand mixer or large bowl, cream the butter, granulated sugar, and brown sugar on medium speed for 2 minutes, until light and fluffy.

A hand holds a mixing bowl with a paddle attachment, containing partially mixed dough with visible ingredients, such as eggs. Various baking ingredients are seen on a wooden surface in the background.

Add wet ingredients

Add the eggs, vanilla extract, and lemon juice. Mix on low speed until combined.

A hand holds a mixing bowl containing partially mixed dough and a paddle attachment.

Add dry ingredients

In a separate bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Gradually add to the wet ingredients, mixing on low speed until just combined.

A wooden spoon stirs a bowl of cookie dough mixed with chocolate chips and nuts, resting on a wooden table.

Fold in mix-ins

Stir in the chocolate chips and walnuts by hand until evenly distributed.

Six scoops of cookie dough placed on a green silicone baking mat on a large metal baking sheet.

Scoop the dough

Use a ¼-cup measuring cup or large cookie scoop to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.

A baking tray with nine freshly baked chocolate chip cookies resting on it.

Bake

Bake for 20-25 minutes, or until the edges are golden brown and the centers are still soft.

Cool

Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

The recipe was originally found at DoubleTree by Hilton.

Did you make this recipe?

Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah

Freezing Instructions

scoops of raw cookie dough tightly packed together in a single layer on a sheet tray for freezing
  • To freeze unbaked cookies, scoop the dough onto a baking sheet and freeze until firm. Transfer to an airtight container or freezer bag. Bake from frozen at 300°F for 22-28 minutes.
  • To freeze baked cookies, store in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm in the oven.

Tips for Success

  • Use room-temperature ingredients for even mixing.
  • Don't over mix the dough-this keeps the cookies tender.
  • For softer cookies, bake for the shorter time in the range.

Seasonal Favorite

Two jars of seedless blackberry jam on a wooden table.

This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.

Black Raspberry jam Recipe

FAQ's and Tips

Can this recipe be doubled?

Yes, but the dough will be very thick, so you may need to mix in the chocolate chips and nuts by hand.

DoubleTree Chocolate Chip Cookies (Official Copycat Recipe)
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Make DoubleTree Hotel's famous chocolate chip cookies at home with this official copycat recipe! Soft, chewy, and loaded with chocolate chips and walnuts.
Pin Recipe Print Recipe
doubletree cookies in a stack
Prep Time10 minutes
Cook Time25 minutes
other time1 hour
Prep Time1 hour 35 minutes
servings26

Ingredients

  • ½ pound Butter softened (2 sticks)
  • ¾ Cup + 1 tablespoon granulated sugar
  • ¾ Cup Brown Sugar lightly packed
  • 2 Egg
  • 1 ¼ teaspoons Vanilla Extract
  • ¼ Teaspoon freshly squeezed lemon juice
  • 2 ¼ Cups Flour, All Purpose
  • ½ Cup rolled oats
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon salt
  • Pinch cinnamon
  • 2 ⅔ Cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 ¾ Cup chopped walnuts

Instructions

  1. Preheat oven to 300°F
  2. Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. 
  3. 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. 
  4. With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don't overmix. 
  5. Remove bowl from mixer and stir in chocolate chips and walnuts.
  6. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart. 
  7. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft. 
  8. Remove from oven and cool on baking sheet for about 1 hour.

Nutrition

Serving: 2 | Calories: 549kcal | Carbohydrates: 55g | Protein: 8g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 390mg | Fiber: 4g | Sugar: 31g

Notes

Recipe originally found at DoubleTree by Hilton.
Make sure the butter is room temperature. Room temperature butter is best for creaming.
Use a ¼ cup cookie scoop for large cookies. 
Allow the cookies to rest and cool on the cookies sheet until they are room temperature. The heat from the tray will continue to slowly cook them without over drying them.
Fold in the chocolate chips and buts by hand. The dough is thick and a mixer may not be up to the task. 
Bake the cookies at 300 for a longer time to keep them soft.
 
This recipe can be doubled but I don't have a mixer big enough to hold a double batch. Also the cookie batter is very thick and hand mixing is needed to fold in the chocolate chips and the nuts. My Kitchen Aid Mixer was crying when I tried to add the chips and nuts, so folding them by hand was needed.
CourseCookie Recipes
CuisineAmerican
KeywordDoubleTree Cookie recipe, DoubleTree Cookies
Sarah Mock of savoringthegood.com headshot 2022

I am Sarah Mock. Welcome!

Sarah Mock is a classically trained Chef and graduate of Johnson & Wales University. A culinary blogger for 15 years Sarah helps the home cook prepare her recipes with professional results.

Get to know me
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    Comments

      4.78 from 35 votes (34 ratings without comment)

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      Recipe Rating




    1. Suzanne says

      5 stars
      These were wonderful! I used to make regular chocolate chip oatmeal cookies but not anymore. This is my new go-to recipe! I’m going to see if toasting the pecans make a difference. Thank you for sharing!

      Reply

      • Sarah Mock says

        YEAH!!! Love to hear this! thanks for sharing Raquele.

        Reply

    2. Lauren says

      Thanks for sharing, cant wait to make them.

      Reply