DoubleTree Cookies Recipe

Several Doubletree cookies next to a jar of milk.

At the beginning of the 90s, Doubletree Hotels needed a hook to get people to come to their hotels and make them feel welcome. This is when their marketing executives came out with the idea of Doubletree Chocolate Chip Cookies and gifted everyone checking in with a warm and delicious cookie. If you have ever stayed in a Doubletree hotel, you know that it worked like magic. This is the recipe for Doubletree Chocolate Chip Cookies.

Course Sweets

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 17

Resting time 8

Total Time 8 37

Servings Cookies

Calories 376kcal

Author Aysegul Sanford

Ingredients

2 ¼ cup all-purpose flour
½ cup oat flour*
1 ½ teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon ground cinnamon
1 cup unsalted butter at room temperature
¾ cup granulated sugar or cane sugar
¾ cup light brown sugar or coconut sugar
1 ½ teaspoon vanilla extract
½ teaspoon lemon juice
2 large eggs at room temperature
2 ⅔ cups semi-sweet chocolate chips
1 ½ cup walnuts chopped

US Customary - Metric

Instructions

Line a baking sheet with parchment paper.
To prepare the dry ingredients, in a large bowl, combine the all-purpose flour, oat flour, baking soda, salt, and cinnamon. Set it aside.
To prepare the wet ingredients, in a separate bowl, add the softened butter, cane sugar and coconut sugar. Using a hand mixer at medium speed, cream for approximately 5-6 minutes.
Add the vanilla extract and lemon juice and mix for 30 seconds.
Add the eggs into the creamed mixture and mix until smooth, approximately 2 minutes.
Add the dry mixture to the wet mixture in 3 batches while running the mixer at a low speed. Before adding each batch, scrape down the sides of the bowl with a spatula, making sure all the ingredients are incorporated.
Fold in the chocolate chips and walnuts. Mix until combined and well distributed.
Scoop the dough with a large (3 tablespoon) ice cream scoop and place each cookie on the prepared baking sheet. You should have about 20 cookies each weighing approximately 68 gr.
Cover the baking sheet loosely with plastic wrap, place it in the fridge and let it rest overnight.
When you are ready to bake, preheat the oven to 300 degrees F. There is no need to bring the cookies to room temperature. You can make them right out of the fridge.
Line another baking sheet with parchment paper. Divide the cookies using two baking sheets, making sure that they are 2 inches apart from one another.
Bake, rotating halfway through, for 20-23 minutes until they are lightly browned.
Remove from the oven and let the cookies sit on the baking sheet for 5 minutes. Then, transfer to a wire rack and let cool.

Notes

Yields: We used a #16 ice cream scoop (affiliate link) to portion out these cookies. If you use a similar tool, you will end up with 20 cookies. The nutritional information below is per cookie.
Homemade Oat Flour: You can buy oat flour from the store, but making it at home is easy as well. Simply place rolled oats into the bowl of a food processor and process until fine.
Storage: Leftover baked cookies will keep in an airtight container at room temperature for 3 days.
Freeze unbaked cookies: Flash freeze the unbaked portioned cookies. To do so, place the dough balls on the sheet pan in the freezer for 8 hours and then transfer them to a freezer-safe container for up to 3 months. Bake right from frozen, adding 1-2 more minutes to the baking time listed in the recipe.
Baking Time: The baking time may vary depending on the altitude you live in. Also, some people love softer cookies. If you are one of those people the timing below will be ideal for you. If you like a harder cookie, then let it bake for a few more minutes. In my experience, you can tell that they are done baking once the top of the cookies turns lightly golden brown. When they first come out of the oven, they will look underbaked, but as they sit on the counter, they will continue to bake.

Nutrition