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+ servings
chocolate chip cookies

A Copycat Recipe for DoubleTree Hotel's Legendary Chocolate Chip Cookies

This recipe adapted from HiltonSuggests.hilton.com with express permission for the Hilton DoubleTree Chocolate Chip Cookie
Be 'in the know' with this copycat recipe for the popular DoubleTree Hotel's signature chocolate chip cookie!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Cool Directly On Cookie Sheet: 1 hour
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookie, cookie, DoubleTree cookie, lemon juice, secret recipe
Servings: 26 REALLY BIG cookies
Calories: 325kcal
Cost: $0.29 per cookie

Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.

Equipment

  • cookie sheets
  • parchment paper

Ingredients

Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 26 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.

    Ingredients for A Copycat Recipe for DoubleTree Hotel's Legendary Chocolate Chip Cookies

    • 1/2 pound unsalted butter softened to room temperature
    • 3/4 cup + 1 tablespoon granulated sugar
    • 3/4 cup packed light brown sugar
    • 2 large eggs
    • 1 1/4 teaspoons vanilla
    • 1/4 teaspoon freshly squeezed lemon juice ** NOT OPTIONAL - DO NOT SKIP THIS INGREDIENT
    • 2 1/4 cups flour
    • 1/2 cup rolled oats
    • 1 teaspoon baking soda ** NOT OPTIONAL - DO NOT SKIP THIS INGREDIENT
    • 1 teaspoon salt
    • pinch cinnamon
    • 2 2/3 cup Nestle Tollhouse semi-sweet chocolate chips
    • 1 3/4 cups walnuts chopped

    Instructions

    The Method

    • Preheat oven to 300°F.
    • 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.
    • Add flour, oats, baking soda, salt and cinnamon, and stir using the tines of a fork. Don’t overmix. Dough will appear dense and slightly dry. This is correct. Stir in chocolate chips and walnuts, again using a fork.
    • Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
    • 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.

    Notes

    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.

    Nutrition

    Serving: 1cookie | Calories: 325kcal | Carbohydrates: 34g | Protein: 4g | Fat: 20g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 142mg | Potassium: 173mg | Fiber: 2g | Sugar: 21g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg

    Please note that the nutrition information provided above is approximate and meant as a guideline only.