Ultimate Doubletree Cookie Copycat: Chewy, Warm, and Absolutely Irresistible
Experience the magic of freshly baked, warm Doubletree cookies right in your own kitchen! This meticulously crafted copycat recipe delivers all the signature chewiness, crispy edges, and delightful blend of chocolate chips and walnuts that made these hotel cookies legendary. Serve them warm and prepare for pure bliss.
If you find yourself constantly craving the perfect chocolate chip cookie, you’ve come to the right place. Beyond this incredible Doubletree Copycat recipe, we also highly recommend trying these Chocolate Chip Pudding Cookies for an extra soft bite, a classic Toll House Cookie Recipe, or going big with this Giant Chocolate Chip Cookie Recipe.
There’s something uniquely comforting about a warm chocolate chip cookie, isn’t there? For many, the memory of checking into a Doubletree hotel is instantly associated with that complimentary, warm, and utterly delicious cookie. It’s a little slice of hospitality that leaves a lasting impression. My husband and I experienced this joy ourselves when we were first married, and that warm chocolate chip cookie became a cherished memory.
The good news is, you don’t need a hotel reservation to relive that delightful experience. This recipe is a carefully crafted copycat of the famous Doubletree chocolate chip cookie, and dare I say, it’s even better when made fresh in your own home! There’s an undeniable satisfaction in pulling a batch of these golden-brown beauties from your oven, filling your kitchen with an aroma that promises pure indulgence.
These cookies are more than just a sweet treat; they’re an experience. Each bite offers a perfect symphony of textures and flavors: a wonderfully chewy center, delicately crispy edges, and an abundance of rich chocolate. But what truly elevates these cookies, setting them apart from other chocolate chip recipes, are two secret ingredients. While Hilton famously released their official recipe several years ago, they didn’t quite capture the magic that truly makes these cookies special. This recipe incorporates ground oats and a hint of lemon juice, two elements that, in my opinion, are crucial for achieving that authentic Doubletree flavor and texture.
The ground oats don’t give you an “oatmeal cookie” texture; instead, they melt into the dough, providing a subtle chewiness and depth of flavor that’s simply divine. The lemon juice, a surprising but essential addition, acts as a catalyst for the baking soda, ensuring your cookies rise beautifully and maintain that desirable soft and chewy consistency. I adore chocolate chip cookies, and these truly stand out as some of the absolute best I’ve ever made or tasted!
Mastering the Ingredients for Perfect Doubletree Cookies
Creating these iconic cookies involves a blend of classic chocolate chip cookie staples, enhanced by a few key additions that make them truly extraordinary. Understanding the role of each ingredient is essential for achieving that perfect balance of flavor and texture.
- Old-fashioned oats: This is our first secret ingredient. Unlike traditional oatmeal cookies where oats remain whole, here, you’ll finely grind them in a blender or food processor. This process integrates them seamlessly into the dough, contributing to an incredibly chewy texture and a nuanced flavor without the typical oat flakes. It’s the subtle backbone of these cookies.
- All-purpose flour: The foundational ingredient for our cookie structure. I consistently use unbleached all-purpose flour for its consistent performance and superior texture.
- Baking soda: Crucial for leavening, baking soda reacts with the acidic ingredients (especially our secret lemon juice!) to give the cookies their characteristic rise and spread, resulting in a soft, chewy interior and preventing them from becoming flat and dense.
- Salt: A non-negotiable in baking! Salt balances the sweetness, enhances the flavor of the chocolate, and brings all the other ingredients into harmony.
- Cinnamon: This spice adds a wonderfully subtle warmth and depth that you might not immediately identify but would certainly miss if it were absent. It’s a barely-there hint that elevates the overall flavor profile without being overpowering.
- Unsalted butter: Using unsalted butter gives you complete control over the salt content in your recipe. If you only have salted butter on hand, simply reduce the added salt by about a quarter teaspoon. Personally, I don’t mind a little extra salt, but adjust to your preference. Ensure your butter is softened to room temperature for optimal creaming with the sugars.
- Brown sugar: The molasses in brown sugar contributes to the cookies’ chewiness and rich, caramel-like flavor. I typically use light brown sugar, but dark brown sugar would likely yield an even deeper flavor and slightly chewier texture.
- Granulated sugar: Regular white sugar provides crispness around the edges and contributes to the overall sweetness and spread of the cookies. The combination of both sugars is essential for that perfect balance.
- Vanilla extract: Always opt for high-quality, pure vanilla extract. Its aromatic warmth is indispensable in any great cookie recipe, adding a layer of complexity to the sweet flavors.
- Lemon juice: Our second secret weapon! Don’t worry, your cookies won’t taste like lemon. This small addition of acid is vital for activating the baking soda, leading to the best possible soft and chewy texture. It’s a subtle but powerful enhancer.
- Eggs: Large eggs bind the ingredients, add moisture, and contribute to the cookie’s structure and richness. Ensure they are at room temperature for better incorporation into the dough.
- Semi-sweet chocolate chips: A classic choice for a reason. Semi-sweet chocolate provides a rich, balanced chocolate flavor that isn’t overly sweet.
- Milk chocolate chips: Pairing milk chocolate chips with semi-sweet creates a dynamic chocolate experience. The milk chocolate adds a creamy, sweeter note that complements the deeper flavor of the semi-sweet, resulting in a more complex and satisfying chocolate burst in every bite. Feel free to use just one type if you prefer, but the mix is highly recommended!
- Walnuts: Even if you’re not usually a fan of nuts in cookies, I urge you to try them in this Doubletree recipe. The finely chopped walnuts are absolutely divine here. They provide a delightful crunchy texture, help to cut through the sweetness of the chocolate and sugar, and add a subtle, earthy, and slightly salty balance that makes these cookies truly unforgettable. Most people who claim to dislike nuts in cookies often find themselves loving them in this specific recipe.
How to Make Homemade Doubletree Cookies: A Step-by-Step Guide
Making these iconic cookies at home is a rewarding process. Follow these detailed steps to ensure a perfect batch every time:
- Prepare the Dry Ingredients: Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat; this is crucial for preventing sticking and ensuring even baking. In a food processor or blender, add the old-fashioned oats and pulse until they are ground into a fine, flour-like consistency. Be careful not to over-process into a paste. Once ground, add the all-purpose flour, baking soda, salt, and cinnamon to the food processor. Pulse a few times, just until all the dry ingredients are thoroughly combined. Set this mixture aside.
- Cream Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with an electric hand mixer), combine the softened unsalted butter, brown sugar, and granulated sugar. Beat on medium speed for 2-3 minutes, or until the mixture is light, fluffy, and pale in color. This creaming process incorporates air, which is vital for the cookie’s texture.
- Incorporate Liquids and Eggs: Reduce the mixer speed to low. Add the vanilla extract and lemon juice to the creamed butter and sugar mixture, mixing until just combined. Next, crack in the eggs one at a time, mixing well after each addition. Make sure to scrape down the sides and bottom of the bowl as needed with a rubber spatula to ensure everything is fully incorporated.
- Combine Wet and Dry: Gradually add the reserved flour mixture to the wet ingredients in the stand mixer. Mix on low speed only until just combined. Be careful not to overmix the dough, as overworking the gluten in the flour can lead to tough cookies. Stop mixing as soon as no dry streaks of flour are visible.
- Fold in the Goodies: Remove the bowl from the mixer. With a sturdy spatula or spoon, gently fold in both the semi-sweet chocolate chips, milk chocolate chips, and the finely chopped walnuts. Mix just enough to distribute them evenly throughout the dough without crushing the walnuts or overmixing.
- Portion and Shape: Divide the cookie dough into 24 equal portions. For consistent sizing and baking, a large cookie scoop (about 3 tablespoons) works perfectly here. Roll each portion into a smooth ball.
- Bake to Perfection: Place the dough balls onto the prepared baking sheets, ensuring they are spaced at least 2 inches apart. I typically fit 8 cookies per standard baking sheet to allow for adequate spreading. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown. The centers may still look slightly soft or underbaked, which is exactly what you want for a chewy cookie. Remember, they will continue to set as they cool on the baking sheet.
- Cool and Enjoy: Once baked, remove the baking sheets from the oven and let the cookies rest on the sheets for about 5 minutes. This crucial step allows them to firm up without breaking. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Or, if you can’t resist, transfer them directly to your mouth for an immediate, warm, and gooey indulgence! (Don’t worry, your secret’s safe with me.)
Essential Tips and Tricks for Cookie Success
Achieving bakery-quality cookies at home is easy with a few simple techniques. Here are some extra tips to ensure your Doubletree cookies turn out perfectly every time:
- Bake One Sheet at a Time: For the most consistent results, I highly recommend baking only one sheet of cookies at a time. This ensures even heat distribution around all the cookies. If you must bake two sheets simultaneously, make sure to rotate them halfway through the baking time, swapping their positions and rotating them 180 degrees, to ensure even browning.
- Prevent Over-Crispiness: If your cookies are coming out too crispy, it’s a clear sign you’re baking them for too long. Oven temperatures can vary, so start checking your cookies a minute or two before the minimum suggested baking time. Look for those lightly golden edges and a slightly soft center.
- Avoid Excessive Spreading: If your cookie dough is spreading out too much during baking, it usually means your ingredients (especially the butter) were too warm, or your kitchen is too hot. To remedy this, simply refrigerate the cookie dough balls for at least 30 minutes (or even longer) before baking. Chilling the dough solidifies the butter, which then melts slower in the oven, preventing excessive spreading and ensuring thicker, chewier cookies.
- Room Temperature Ingredients: Always ensure your butter and eggs are at room temperature before you begin mixing. Room temperature butter creams more smoothly with sugar, creating a lighter, fluffier base, and room temperature eggs incorporate more evenly into the batter, leading to a more consistent dough and better texture.
- Don’t Overmix the Flour: Once you add the flour mixture, mix only until just combined. Overmixing develops the gluten in the flour, which can result in tough, dense cookies. A few dry streaks are better than an overmixed dough.
- Proper Storage: To keep any leftover cookies (if there are any!) fresh and soft, store them at room temperature in an airtight container. They typically stay fresh for up to 3-4 days.
Freezing Instructions: Enjoy Fresh Cookies Anytime
These Doubletree cookies are incredibly freezer-friendly, allowing you to have a warm, delicious treat ready whenever a craving strikes!
- Freezing Cookie Dough: To freeze the dough, portion it into balls as you would for baking. Place the dough balls onto a baking sheet lined with parchment paper and freeze until solid, typically for 1-2 hours. Once firm, transfer the frozen cookie dough balls to a freezer-safe zip-top bag or airtight container. Label with the date. Frozen dough can be stored for up to 3 months. When you’re ready to bake, you can either bake the cookies directly from frozen (adding a few extra minutes to the bake time, usually 2-4 minutes) or thaw the dough in the refrigerator overnight before baking as usual.
- Freezing Baked Cookies: You can also freeze fully baked cookies! Allow the cookies to cool completely on a wire rack. Once cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe container, separating layers with parchment paper to prevent sticking. They can be frozen for up to 1 month. To enjoy, simply let them thaw at room temperature. For that “fresh out of the oven” experience, you can microwave them for a few seconds until warm and soft, or my personal favorite, reheat them in an air fryer for a couple of minutes until warmed through and slightly crispy on the outside.
For more detailed advice on extending the life of your homemade treats, check out my comprehensive guide on How to Freeze Cookie Dough.
More Irresistible Chocolate Chip Cookie Recipes to Explore
If you’re a true chocolate chip cookie enthusiast, the adventure doesn’t stop here! Dive into these other fantastic recipes:
- Peanut Butter Oatmeal Cookies with Chocolate Chips
- Chocolate Chunk Oatmeal Coconut Cookies
- Orange Chocolate Chip Cookies
- Chocolate Chip Cookie Bars
- Banana Chocolate Chip Cookies
- Chocolate Sprinkle Cookies
TOOLS USED:
I find that my KitchenAid Stand Mixer truly makes baking a joy and more efficient!
For perfect, non-stick baking, I always use either parchment paper or a reliable Silpat liner.
A cookie scoop is a game-changer for uniform cookies; I prefer a large size for these Doubletree copycats.
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Doubletree Cookies
Pin Recipe
Ingredients
- 1/2 cup old-fashioned oats
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon lemon juice
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1 cup walnuts finely chopped
Instructions
- Preheat the oven to 350ºF (175°C). Line a baking sheet with parchment paper or a silpat liner.
- Place the oats in a blender or a food processor and pulse until they form fine crumbs. Add the flour, baking soda, salt, and cinnamon and pulse a few times to combine.
- In the bowl of a stand mixer or in a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Once combined, add the vanilla and lemon juice and mix to incorporate. Add the eggs one at a time, scraping the bowl as needed.
- Add the flour mixture to the bowl and mix just until combined. Add in both chocolate chips and the walnuts and mix gently to combine. Do not overmix.
- Divide the mixture into 24 equal portions and roll into balls. Place on the baking sheet at least 2 inches apart. (I usually do 8 cookies per cookie sheet.)
- Bake in the preheated oven until light brown, 12-14 minutes. They may still look a tiny bit wet in the center – you don’t want to over-bake the cookies because they will continue to bake as they sit on the baking sheet.
- Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack or a sheet of wax paper to cool.
Recipe Notes:
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.