This post may contain affiliate links. For more information, read my disclosure policy.
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!
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.
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.
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.
How to make the DoubleTree Cookie Recipe
- Make your oat flour by blending oats in a food processor or blender.
- Mix dry ingredients.
- 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.
- Once you mix in dry ingredients, add chocolate chips and walnuts, if using. Be sure to scrape the sides of the bowl.
- Scoop cookies onto a parchment paper-lined baking sheet and chill.
- Bake cookies – you know they’re done when they’re light golden brown around the edges and no longer glossy on top.
FAQs
Yes, skip the nuts if you want. There is enough chocolate that the dough is fine without them.
Doubletree Chocolate Chip Cookies Recipe
Recipe Video
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
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 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.
Loved this recipe!
I love the oat texture so I didn’t grind them and I also added a bit of orange zest. Only did 1 1/2 cup of chocolate chips. Delicious! It was torture waiting for them to cool down cause the smell was heavenly. I can’t wait to try more flavor variations.
Just made these today and they are well worth the time! I have been looking for a chocolate chip cookie receipe that was better than the traditional ones and I have found it! I added 1/2 chocolate chips and 1/2 toffee chips, a bit less lemon juice and a tad less salt-
These are fantastic! Be careful, it only took 13 minutes in my oven, they do bake quickly
Hi. Can I chill them just in the bowl and then later scoop them onto the cookie sheet?
Thanks!
You can but they are harder to scoop when the dough is cold
Girl, girl this cookie right here, this cookie right here is so good! Best cookie I’ve ever had. My sister made these I believe the only change she made was a mixture of chocolate chunks along with chocolate chips. Extra gooeyness. OMG the most delicious cookie I’ve ever tasted. I’ve had the Double Tree Inn cookie it was good, but they might want to update their recipe to this the new gold standard.
I have made these cookies several times…..they are absolutely awesome!
If I chill them over night, do I place them in the oven when they’re frozen? Or do I have to let them thaw for a bit? If so for how long?
They shouldn’t be frozen if you chill them, just cold. Chill them in the refrigerator, not the freezer. For overnight I’d take them out while the oven is preheating. Then press them down slightly with your palm before they go in the oven.
These were delicious! I made the original recipe a few weeks ago. Your version was much more flavorful. Thank you for sharing!
Made these over the weekend and they were a hit! I’m curious if you’ve baked them without the walnuts. Does it change the texture at all or does the dough still work? Thanks!
I haven’t done it without but you definitely can. They’ll be a bit less crunchy, but will work just fine.
Featured In
Rate This Recipe
Recipe Ratings without Comment