DoubleTree Signature Chocolate Chip Cookies – The Real Deal

DoubleTree Signature Chocolate Chip Cookies – The Real Deal

Not a copycat. DoubleTree released its iconic chocolate chip cookie recipe a few days ago. The legit recipe. In fact, a recipe and a video! Hilton put out a press release and…I was headed straight for the kitchen.

And, yup! It’s the legit cookie. And no, there’s not browned butter in it. But there is a surprise ingredient that’s interesting and one that I’ll definitely be using in other cookie recipes. I had to tweak a few measurements for baking at my elevation and even got that right the first time around – always a good thing!

Enjoy these, folks. They’re worth every calorie.

chocolate chip cookies

DoubleTree Signature Chocolate Chip Cookie Recipe - The Real Deal

A knockout and a memorable cookie offered to guests checking in at the DoubleTree. Now you can bake the legitimate recipe at home!
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Prep Time 15 mins
Cook Time 30 mins
Course Dessert, Snack
Servings 26 cookies


  • ½ pound butter softened (2 sticks)
  • ¾ cup + 1 tablespoon granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups flour
  • 1/2 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • Pinch cinnamon
  • 2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
  • 1 3/4 cups chopped walnuts


  • 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, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
  • With mixer on low speed, add 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.
  • Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
  • Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
  • Remove from oven and cool on baking sheet for about 1 hour.


Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.
Baking at elevation:  I reduced the white sugar by 1/4 cup, reduced the baking soda by 1/4 tsp, used extra large eggs, and baked at 315F for 25 minutes. Perfect for our mile high city! 
Tried this recipe?Let us know how it was!



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