DoubleTree Just Shared Its Legendary Chocolate Chip Cookie Recipe for the First Time Ever
These cookies just moved to the top of our baking list.
I think we can all agree that the best part of staying at a Hilton DoubleTree is the chocolate chip cookies. I mean, sure, vacation is great. Luxury is nice. But those gooey, delightful desserts—all chocolaty and warm after a long flight or a cramped drive—are one of the greatest joys of traveling.
Except now, you don’t even have to travel to get one (well, you might have to embark on a journey from your couch to your kitchen). DoubleTree just revealed its recipe for those iconic cookies, and we’re prepping to make them ASAP.
I can make these at home?!
At last, you certainly can. While cookie devotees long guessed at the ingredients and the steps in the baking process, now we have it all straight from the hotel chain itself. “We know this is an anxious time for everyone,” said Shawn McAteer, senior vice president and global head of DoubleTree by Hilton, in a press release. “A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness.” We totally agree.
The release also included a few fun facts about those yummy cookies—apparently, more than 30 million of them are eaten every year, and they were the first food baked in orbit on the International Space Station…so that’s how you know they’re universally beloved.
The DoubleTree signature cookie recipe
If you’re only here for the steps, never fear. Here’s how you can treat yourself to these vacation-worthy, absolutely mouthwatering cookies. This recipe makes 26 of them.
- 1/2 pound butter, softened (2 sticks)
- 3/4 cup plus 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 Nestle Tollhouse semisweet chocolate chips
- 1-3/4 cups chopped walnuts
Step 1: Cream the butter and sugars
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about two minutes.
Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down bowl. Watch out for these baking mistakes you didn’t know you were making.
Step 2: Add the dry ingredients
With the 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.
Step 3: Portion out the dough
Preheat oven to 300°F. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Step 4: Bake!
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.
Editor’s Tip: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on a parchment paper-lined baking sheet about two inches apart. Bake until edges are golden brown and center is still soft.