DoubleTree Cookies are warm chocolate chip cookies given to hotel guests. Make this official DoubleTree cookie recipe from the hotel to enjoy them at home!
If you’ve ever stayed at one of the DoubleTree Hilton Hotels, you probably have fond memories of the warm cookies they share with their guests.
They are simply unforgettable.
DoubleTree chocolate chip cookies include rolled oats, Nestle Tollhouse semi-sweet chocolate chips, and chopped walnuts.
They are chewy and delicious warm from the oven or at room temperature. Once you’ve tried one, you’ll understand why they are world-famous!
DoubleTree Cookie Secret Ingredient
There are plenty of amazing chocolate chip cookie recipes out there, so you may be wondering what makes DoubleTree Cookies so special.
Well, the secret is out. There is a tiny bit of freshly squeezed lemon juice in them!
The lemon juice reacts with the baking soda, making the cookies a bit lighter and chewier.
DoubleTree Cookie Recipe Notes
- Soften the butter. It should be soft enough to leave an indent of your finger when pressed. However, if it’s too soft (or melted), your cookies will be flat.
- Use the right oats. Look for rolled oats, sometimes labeled old fashioned oats. Don’t substitute quick oats or your cookies may end up dry instead of chewy.
- Take your time. Really make sure the butter and sugar are properly creamed — the mixture should be light, fluffy, and pale in color.
- Don’t overmix. Mix in the dry ingredients just until there are a few streaks of flour. Those will get incorporated when folding in the chocolate chips and nuts.
Kitchen Essentials You’ll Need
- Stand Mixer to mix the dough
- Cookie scoop
- Baking Pan – a standard jelly roll pan works perfectly for this cookie recipe.
- Silpat Mats or parchment paper are perfect for baking cookies. Just line the baking sheet, and your cookies will never stick to the pan again!
- Cooling Racks
This recipe is the one and only original, used by DoubleTree Hotels. But, you can certainly make some modifications if you prefer!
Adjust the batch size
Sometimes, it can just be too tempting to have dozens of DoubleTree chocolate chip cookies in the house.
Use a different flavor of chips
Make Double Tree cookies with white chocolate, peanut butter, or butterscotch chips instead!
Nut free option
While chopped walnuts are traditional, you can leave them out if you have a nut allergy. For a crunch without using nuts, try pumpkin or sunflower seeds.
Storage and Freezing
Once cooled, DoubleTree chocolate chip cookies can be stored at room temperature for 3 to 4 days in an airtight container.
You can also freeze the baked cookies for up to 6 months. I recommend adding a piece of freezer paper between the layers.
Want to freeze the dough for any time baking?
Place scoops of DoubleTree cookie dough on a baking sheet that’s lined with parchment paper.
Then, place the entire sheet pan in the freezer. Once the balls are frozen solid, you can layer them in an airtight container or put them in a freezer bag.
Then, just take out as many as you need and bake them according to the recipe — no need to thaw!
This way, you can enjoy a warm DoubleTree cookie whenever you want one.
Double Tree Cookies FAQ
No. This cookie dough does not need to be chilled before you bake it. That means you can have your warm DoubleTree cookies even sooner!
The original DoubleTree chocolate chip cookies are not gluten-free, but you can easily adjust the recipe when making them at home!
For gluten-free Double Tree cookies, substitute the all-purpose flour with a one-to-one gluten-free flour blend.
With love, from our simple kitchen to yours.
Other Favorite Cookie Recipes
DoubleTree Cookies + Video
- 1 cup butter, 2 sticks, softened
- 3/4 cup + 1 tablespoon granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/4 teaspoons vanilla extract
- 1/4 teaspoon freshly squeezed lemon juice
- 2 1/4 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 the 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.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published May 2020. Updated and republished April 2023
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