DoubleTree Chocolate Chip Cookies
I Finally Tried the Famous DoubleTree Chocolate Chip Cookie Recipe
There was no way I wasn’t making the iconic DoubleTree chocolate chip cookies!
To make ½ dozen (6 large DoubleTree-style cookies), use about 23% of the original recipe.
Ingredients
* 3 tbsp + 2 tsp unsalted butter, softened (about 54 g)
* 2 tbsp + 2 tsp granulated sugar (about 37 g)
* 2 tbsp + 2 tsp packed light brown sugar (about 37 g)
* ½ large egg (about 25 g beaten egg)
* ¼ tsp vanilla extract
* A few drops (about â…› tsp) fresh lemon juice
* ½ cup + 2 tbsp all-purpose flour (about 62 g)
* 2 tbsp rolled oats (about 11 g)
* ¼ tsp baking soda
* ¼ tsp salt
* Pinch of cinnamon
* â…“ cup + 1 tbsp chopped walnuts (optional, about 40 g)
* â…” cup semi-sweet chocolate chips (about 105 g)
Instructions
1. Preheat oven to 300°F (150°C).
2. Cream the butter and both sugars until light and fluffy.
3. Beat in the egg, vanilla, and lemon juice.
4. Mix in the flour, oats, baking soda, salt, and cinnamon until just combined.
5. Fold in the walnuts and chocolate chips.
6. Divide into 6 equal dough balls (about 2½–3 tablespoons each).
7. Bake for 18–22 minutes, until the edges are lightly golden and the centers are still soft.
8. Let the cookies cool on the baking sheet for at least 20–30 minutes so they finish setting.
For the closest bakery-style result, chill the dough for at least 1 hour before baking. This helps create the thick, chewy texture DoubleTree cookies are known for.
I've always been a fan of the famous DoubleTree chocolate chip cookies but never tried baking them myself until recently. What intrigued me was the texture — thick, soft centers with just the right amount of chewiness at the edges. After following this recipe and some personal tweaks, I found chilling the dough for at least an hour before baking made all the difference. It slows down the butter’s melting, allowing the cookies to spread less and rise more, resulting in that bakery-style thickness. Also, the tiny addition of fresh lemon juice surprised me; it brightens the flavor subtly without tasting like lemon, balancing the sweetness and enhancing the richness of the chocolate chips. I opted to include the rolled oats and walnuts as well, which introduce a pleasant texture contrast with a slight nuttiness. Baking at 300°F (150°C) for about 20 minutes requires patience since these cookies won’t look fully set when taken out, but letting them cool on the baking sheet for 20 to 30 minutes is crucial. The cookies finish setting as they cool, yielding soft and chewy results instead of crunchy ones. For anyone wanting to try this themselves, a tip I learned is not to skimp on measuring ingredients precisely, especially when scaling down the recipe. Using weights (grams) instead of cups and tablespoons really helps achieve consistent results. Finally, using semi-sweet chocolate chips is key to balance sweetness and prevent the cookies from becoming overly sugary. This recipe has become my go-to when I crave that classic cookie from DoubleTree hotels, and it’s often requested by friends and family now. Whether you bake them for a special occasion or just a cozy snack at home, these cookies deliver that comforting homemade bakery experience.
you said for 6 cookies, use 23% of the original recipe. it would seem the measurements you provided would be about six cookies? They look yummy!