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DoubleTree chocolate chip cookies are amazing, but this chocolate chip cookie recipe is even BETTER than the DoubleTree Chocolate Chip Cookies recipe!! It’s gooey and full of chocolate, oats, and walnuts. Plus, these are HUGE cookies!

hand holding cookies


What’s so special about DoubleTree Cookies?

Did you know that when you stay at a DoubleTree hotel, they give you warm (ginormous) chocolate chip cookies at check-in? I know this, of course, because I’ve been a hotel guest many times over the course of my life. But the funny thing is, I forget EVERY TIME. So when I’m checking in and they hand me warm cookies, it’s like a sweet surprise. I’m not sure if they have a mix that they distribute to each of the Doubletree Hilton hotels or if the chef bakes up a new batch every day, but there’s a warming drawer at the front desk so you’re assured nice warm and gooey cookies along with your room key.

DoubleTree hotel chocolate chip cookies are warm and melty, gooey, with a hint oats. They’re not oatmeal cookies at all, so as you’re eating them you wonder about the oats. (Or maybe that’s just me?) All I know is that when I finish my cookie I want MORE.

This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!

Why you’ll love these cookies

I have really high standards when it comes to chocolate chip cookies. I love them a lot, and over the years I’ve become a cookie snob. Cookies that are bland, dry, over baked, or crunchy do NOT satisfy my chocolate chip cookie craving. My perfect chocolate chip cookie is just a tad under-baked so it’s gooey, with melty chocolate, nuts are a bonus, and they need to be bursting with flavors.

Basically, I want fireworks in my mouth when I eat a chocolate chip cookie…otherwise it’s not worth the effort.

I made a few tiny changes to the original recipe and the result? BETTER than Hilton cookies and my absolute favorite cookie…unless I’m feeling like crispy chocolate chip cookies or peanut butter cookies.

ingredients in doubletree cookies

Important Ingredients Needed

  • Butter: I start my version of this recipe with MELTED butter. This makes mixing easy, plus I love the flavor it adds. This recipe was written for unsalted butter.
  • Sugars: You’ll need both granulated sugar and light brown sugar
  • Egg: One large egg adds structure, and the fat from the yolk keeps the cookies moist and chewy.
  • Baking Soda: Baking soda helps cookies spread and be nice and chewy.
  • Lemon Juice: Don’t worry, these don’t taste like lemon. The acid in the lemon juice activates the baking soda, helping the cookies be a little softer and chewier. You can substitute white vinegar if needed.
  • Oats: This isn’t an oatmeal cookie! The oats are ground into oat flour and just add texture and chewiness to the cookie. You can start with whole or quick oats.
  • Flour: The recipe uses all-purpose flour and shouldn’t be substituted with anything else.
  • Chocolate Chips: Use your favorite brand and flavor, I love Trader Joe’s or Nestle Tollhouse.
  • Nuts: The original recipe uses walnuts, but you can also use pecans. Or omit nuts if needed.
oats in food processor
butter and sugar mixture in clear bowl with egg and vanilla
cookie dough with chocolate chips in clear bowl.
  1. Make your oat flour by blending oats in a food processor or blender.
  2. Mix dry ingredients.
  3. Cream butter and sugars – since we are starting with melted butter you can just stir it or using a mixer on medium speed. Mix in egg and vanilla extract.
  4. Once you mix in dry ingredients, add chocolate chips and walnuts, if using. Be sure to scrape the sides of the bowl.
  5. Scoop cookies onto a parchment paper-lined baking sheet and chill.
  6. Bake cookies – you know they’re done when they’re light golden brown around the edges and no longer glossy on top.
This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookies!! It's gooey and full of chocolate, oats, and walnuts. Plus, they're HUGE!

Expert Tips

  • I start with melted butter. I always start with melted butter for my chocolate chip cookie recipes. I love the caramelized, toffee-like flavor it gives to the cookies, especially when paired with gobs of brown sugar.
  • The recipe calls for ground oats. The oats give a bit of flavor and texture, and help bind the cookies. Don’t leave them out; these aren’t oatmeal cookies at all, but the oats give them the ultimate flavor.
  • CHILL THE DOUGH. I know. It’s annoying. It takes a long time. But you MUST. Otherwise these will spread and not be thick and gooey. Scoop baseball sized balls of dough and chill them at LEAST 4 hours (or overnight) before baking. You won’t be sorry. (Good things come to those that wait!)
  • UNDER-BAKE them. They’re done just when the top looks done and not a minute later. They’ll still be gooey in the center. THAT’S the solution to the best chocolate chip cookie problem: THE GOOEY CENTER.
  • SIZE. I was going for a huge cookie, so I used 1/4 cup of dough each. But you could make these less insanely huge by using a smaller cookie scoop. Still chill them, but they’ll bake up quicker.
  • Storage: Store these cookies in an airtight container for up to 3 days or freeze the baked cookies for up to a month. You can also freeze the cookie dough balls to bake when you have a cookie emergency!
  • Freezing: I always freeze cookies in gallon size bags (like ziploc). Place them in layers, with paper towels between the layers. As they defrost, the paper towels will absorb the moisture so the cookies don’t get soggy.

FAQs

Can I omit the nuts?

Yes, skip the nuts if you want. There is enough chocolate that the dough is fine without them.

hand holding cookies

Doubletree Chocolate Chip Cookies Recipe

4.04 from 930 votes
This chocolate chip cookie recipe is even BETTER than the Doubletree Chocolate Chip Cookie recipe!! It’s gooey and full of chocolate, oats, and walnuts. Plus, they’re HUGE!
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 2 hours
Total Time 40 minutes
Yield 20 cookies
Serving Size 1 cookies
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Ingredients
 

  • ½ cup old fashioned oats
  • 2 ¼ cups (279g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 1 cup (226g) unsalted butter , melted
  • ¾ cup (150g) brown sugar packed
  • ¾ cup (150g) granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon juice
  • 2 large eggs
  • 3 cups (510g) semi-sweet chocolate chips use your favorite kind
  • 1 ½ cups chopped walnuts
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Instructions

  • Place oats in a small food processor or blender and grind until they turn powdery. Place them in a medium sized bowl and whisk in the flour, baking soda, salt, and cinnamon. Set dry ingredients aside.
  • Stir together melted butter, brown sugar, and granulated sugar until smooth. You can stir by hand or use the bowl of a stand mixer. Stir in vanilla, lemon juice, and eggs. Mix on low speed until smooth, then stir in flour mixture. Mixture may be slightly lumpy because of the ground oats. Stir in chocolate chips and walnuts.
  • Line a cookie sheet with wax or parchment paper or a silicone baking mat. Portion dough into ¼ cupfuls place on the cookie sheet. You do not need to space them; this is just for chilling. Cover well with plastic wrap and chill at least 4 hours or overnight before baking.
  • Preheat oven to 350°F. Place cookies well spaced on cookie sheets lined with parchment paper or silicone baking mats. Slightly depress each ball with the palm of your hand.
  • Bake for 13-17 minutes. Do not over bake – these are best a bit under done. They're done when the edges are light golden brown and the center is no longer glossy.

Recipe Video

Recipe Notes

  • You can chill the cookie dough balls for up to 3 days before baking or freeze them for up to a month.
  • Freeze baked cookies in an airtight container for up to 3 months. Thaw frozen cookies at room temperature.

Recipe Nutrition

Serving: 1cookies | Calories: 401kcal | Carbohydrates: 47g | Protein: 5g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 199mg | Potassium: 80mg | Fiber: 1g | Sugar: 32g | Vitamin A: 370IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 1.5mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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4.04 from 930 votes (754 ratings without comment)

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472 Comments

    2. Hi! Thanks for this recipe. I made this several times and its always a hit. I use my Kitchenatics cooling and roasting rack  http://amzn.to/2ht9kiI http://www.kitchenatics.com to cool my cookies which makes it evenly cooked, soft and no burnt sides. I recommend this recipe, any kids and adult will love this for dessert and snacks. 

      I use dark chocolate for this and it turns out great. I also add some reeses pieces, my husband loves it and becomes his favorite dessert

      Reply

  2. This looks delicious and I can’t wait to try it! Out of curiosity, what purpose does the lemon juice serve? It seems out of place.

    Reply

    1. In any recipe like this when the amount of lemon juice is so small, it is typically used to add balance since the other ingredients are so rich in flavor. You won’t specifically notice the lemon juice, but after eating them with lemon juice you would definitely miss it if you were to leave it out. It give a little lift to the other flavors.

      Reply

  3. I’m totally making these TODAY! I have everything but lemon juice. Would it be ok to substitute white vinegar for the lemon juice?

    Reply

  4. I always forget about Doubletree cookies when I stay there as well! They are such good cookies though. Your recipe looks amazing. I can’t wait to try it.

    Reply

  5. This recipe sounds delicious! I typically only have salted butter on hand, so I’m wondering if I could use salted butter and eliminate the salt in the recipe? Thank you

    Reply

    1. When that happens to me, I usually reduce but don’t eliminate the salt. So here I might try 1/2 tsp instead of a full tsp.

      Reply