The DoubleTree Signature Cookies
In case you hadn’t heard, Hilton recently shared the recipe for the famous DoubleTree Signature Cookie and it might just be the best thing to come out of the pandemic.
If you have ever stayed at a DoubleTree hotel, then you know about the amazing chocolate chip cookie that awaits your arrival. The DoubleTree signature cookies are warm, chewy, and the perfect bit of comfort after a day of traveling.
There are a couple of surprises in this easy chocolate chip cookie recipe and here I share with you the recipe (exactly as written from Hilton) as well as a few notes from my experience testing the DoubleTree signature cookie recipe. Enjoy!
Servings
24
Ready In:
45 Minutes
Good For:
Dessert, Snack
DoubleTree Signature Cookie Ingredients
-
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 semi-sweet chocolate chips
-
1 3/4 cups chopped walnuts
Cook’s note:
These chocolate chip cookies spread quite a bit when baking, so be sure to place them 2 inches apart on the baking sheet.
The first time I made the DoubleTree signature cookies I forgot to add the cinnamon. I definitely noticed the difference when I repeated the recipe with cinnamon, so I don’t recommend omitting it.
My oven runs a little cool, so I found that these took 24 minutes to bake at 300 degrees. Start at 20 minutes and then add 2 minutes at a time from there until the edges are just browned. Try not to over-bake them, as they lose that perfect chewiness with added baking time.
Step by Step Instructions
Step 1
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Step 2
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.
Step 3
With mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don’t over mix.
Step 4
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.
Step 5
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.
Want more cookies? Me too. Try my Margarita Cookies next!
The DoubleTree Signature Cookies
Equipment
- Electric Mixer
Ingredients
- 2 Sticks Butter, softened
- 3/4 cup + 1 tbsp Granulated Sugar
- 3/4 cup Packed Brown Sugar
- 2 Large Eggs
- 1 1/4 tsp Vanilla Extract
- 1/4 tsp Lemon Juice, Freshly Squeezed
- 2 1/4 cups All-Purpose Flour
- 1/2 cup Rolled Oats
- 1 tsp Baking Soda
- 1 tsp Salt
- pinch Cinnamon
- 2 2/3 cups Semi-Sweet Chocolate Chips
- 1 3/4 cups Chopped Walnuts
Instructions
- 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 over mix.
- 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.
