Name: DoubleTree Chocolate Chip Cookies
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Yield: 26
Cuisine: American
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 Nestle Tollhouse semi-sweet chocolate chips; 1 3/4 cups chopped walnuts (optional)

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Did you see in the midst of all the chaos happening in the world that the Hilton’s DoubleTree Hotel finally released the true recipe for their amazing cookies? Have you ever had one of their cookies left in your hotel room? They are divine! So, I had to make this recipe and see for myself.

Table of Contents

The Secrets to DoubleTree Chocolate Chip Cookies

First of all the secrets were really intriguing. Who would of thought lemon juice was in a chocolate chip cookie? I would have never thought of that as an ingredient. They also had oats and cinnamon, but I’ve seen those in copycat recipes.

The other interesting part was the lower baking temperature for a long period. The instructions said 20-23 minutes, but I found the sweet spot was 22 minutes for me.

The results?

My family LOVED them. The recipe does say to let them cool for an entire hour, but we could not wait. My kids were devouring them five minutes out of the oven.

I think cooking at a lower temperature was a game changer. I was able to make my cookies super soft on the inside with golden crisp edges just like they mention in the recipe. And, they were still super soft 24 hours later.

One thing I did not do was squash the cookie balls down before baking like they show in the video on the Hilton website. I just let them melt down into cookie shapes in the oven, and they did every single time.

The other thing I did not do was use walnuts. My kids don’t like nuts, and most of all I have a nut allergy where walnuts make my tongue swell.

An ice cream scoop is the perfect size to make these cookies. I plan to freeze another batch of the recipe in ice cream scoop size balls, so we can just pop a few out and bake at a time.

The recipe says it makes 26 cookies, but I only got 18 cookies out of one batch. I don’t think I made them any bigger than they show in the video, so I’m not sure why my yield was significantly lower.

It’s definitely a recipe I will be using for a long time. They came out so perfect. These would be perfect cookies for a bake sale.

Can you make this recipe into a cookie cake or cookie pizza?

Yes! We did just that for my daughter’s 10th birthday, and it came out delicious. It takes longer to cook. It will take about 28-30 minutes. Just keep watch and make sure the middle looks done.

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