Almost Doubletree Chocolate Chip Cookies Recipe

Almost Doubletree Chocolate Chip Cookies Recipe
When Hilton Hotels published their recipe for Doubletree cookies, I was excited. Depending on the Doubletree hotel you stay at (some bake them better than others), they are one of the best versions of chocolate chip cookies out there. I tried the recipe and found that it had way too much salt for my taste, and that my family didn’t like the huge cookies as opposed to smaller ones. Once I changed a few ingredients to meet my standards (less salt, a few more nuts and toasted before chopping, a bit more lemon juice (because I accidentally added too much as I wasn’t being careful when measuring), and higher quality chocolate chips), I made a batch to take with me on an airline trip where we had a layover in Charlotte, North Carolina and stayed at a Doubletree Hotel. All my crew members ate the ones I gave them alongside the authentic cookies we were given at the hotel. All agreed that they were almost identical (but they agreed mine were a little better because the chocolate was gooey and there were a few more nuts that had been toasted before adding – what else could they say?).
So, if you aren’t planning to stay in a Doubletree hotel in the next little while, you can make their cookies at home with good results. These keep well in a cookie jar and are perfect for serving with ice cream or using them (make them bigger) for ice cream sandwiches. You can, if you like, substitute pecans or chopped, toasted almonds for the walnuts, and if your family prefers milk chocolate chips, substitute them. I like Almost Doubletree Chocolate Chip Cookies just the way they turn out in the following recipe. Let me know what you think.

About 6 dozen small or 2 dozen larger

1 cup butter, (no subs)
3/4 cup plus 1 tablespoon sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1/2 teaspoon lemon juice

2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
pinch cinnamon
1/2 cup rolled oats
2 2/3 cups semi-sweet chocolate chips
2 cups finely chopped walnuts, (preferably toasted for about 8 minutes at 350, but not absolutely ess

  1. Preheat oven to 300°.
  2. Line several baking sheets with parchment or Silpat®.
  3. Place the butter and sugars in a large mixing bowl and beat until very light.
  4. Add the eggs, vanilla extract, and lemon juice; continue beating until light and fluffy.
  5. Measure the flour, baking soda, salt, and cinnamon into a fine strainer set over the butter mixture; shake through and mix on low speed until combined.
  6. Add the oats, chocolate chips, and walnuts and mix well.
  7. Scoop tablespoonfuls (or 3 tablespoonsfuls if you are making extra big ones) onto the prepared baking sheets.
  8. Bake 17-20 minutes or until lightly browned and set.
  9. Remove from the oven and let sit on the baking sheets for 5 or so minutes, then transfer to cooling racks.


The original recipe calls for making much larger cookies and using 3 tablespoons per cookie. They will take longer to bake. Do not underbake.

These cookies should be stored so they get a little air as they soften if stored in an airtight container.

You can substitute milk chocolate chips and other nuts for a variation.

Amount Per Serving
Calories 147 Calories from Fat 78
Percent Total Calories From: Fat 53% Protein 4% Carb. 43%

Nutrient Amount per Serving
Total Fat 9 g
Saturated Fat 4 g
Cholesterol 15 mg
Sodium 67 mg
Total Carbohydrate 16 g
Dietary Fiber 0 g
Sugars 3 g
Protein 1 g

Vitamin A 3% Vitamin C 0% Calcium 0% Iron 2%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.