DoubleTree Shared Its Famous Chocolate Chip Cookie Recipe For the First Time Ever

By Karenna Meredith
Hilton
Hilton

I consider myself a novice baker, but plenty of time at home has given me great practice on my hobby. I've dabbled with croissants, muffins, banana bread (of course), and triple-layer chocolate cake, but I find special comfort in the classic chocolate chip cookie. That's why I'm thrilled DoubleTree by Hilton finally released its official cookie recipe after keeping it under wraps for so many years.

On April 9, the hotel chain gave at-home bakers a special surprise by releasing the dessert recipe for the first time ever. "We know this is an anxious time for everyone," said Shawn McAteer, DoubleTree's senior vice president and global head. "A warm chocolate chip cookie can't solve everything, but it can bring a moment of comfort and happiness." I'll toast a tall glass of milk and an ooey-gooey cookie to that sentiment! Ahead, check out everything you need to know for copycat cookies of your own.

DoubleTree Signature Cookie Recipe

Yield26 cookies

DoubleTree by Hilton

INGREDIENTS

    • 1/2 pound butter, softened (2 sticks)
    • 3/4 cup + 1 tablespoon granulated sugar
    • 3/4 cup packed light brown sugar
    • 2 large eggs
    • 1 1/4 teaspoons vanilla extract
    • 1/4 teaspoon freshly squeezed lemon juice
    • 2 1/4 cups flour
    • 1/2 cup rolled oats
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • Pinch cinnamon
    • 2 2/3 cups Nestlé Toll House semisweet chocolate chips
    • 1 3/4 cups chopped walnuts

    INSTRUCTIONS

    1. Cream butter, sugar, and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

    2. Add eggs, vanilla, and lemon juice, blending with the mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down the bowl.

    3. With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon, blending for about 45 seconds. Don't overmix.

    4. Remove the bowl from the mixer and stir in chocolate chips and walnuts.

    5. Place dough scoops (about 3 tablespoons each) about 2 inches apart onto a baking sheet lined with parchment paper.

    6. Preheat oven to 300°F. Bake for 20-23 minutes, or until the edges are golden brown and the centers are still soft.

    7. Remove from the oven and cool on a baking sheet for about 1 hour.

    Notes

    You can freeze the unbaked cookies, and there's no need to thaw. Preheat the oven to 300°F and place the frozen cookies on a parchment-paper-lined baking sheet about 2 inches apart. Bake until the edges are golden brown and the centers are still soft.