Home Recipes Grab Your Measuring Cups! DoubleTree’s Secret Cookie Recipe

Grab Your Measuring Cups! DoubleTree’s Secret Cookie Recipe

by Jan Schroder
DoubleTree chocolate chip cookie

I’m a huge believer in the power of the chocolate chip cookie – it’s  like a hug for your tummy. They were the first thing I learned to bake and I have used them to sell memberships to the High Museum of Art, greet new neighbors and win over clients.

A highlight of checking into a DoubleTree by Hilton property is the warm cookie you receive. More than 30 million of these sweet delights are eaten every year.

For the first time, DoubleTree is sharing the official recipe so we can make them. Whip up a little happiness at your home.

DoubleTree Signature Cookie Recipe

Makes 26 cookies

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

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.

With 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.

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.

Cook’s note: 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.

Jan Schroder, Editor-in-chief

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