One of the best foods on the planet is a freshly baked chocolate chip cookie. And one of the best foods to welcome you after a long day of travel is a warm, chewy DoubleTree cookie when you check-in!
The secret DoubleTree cookie recipe was developed in 1986 so that every hotel could offer the same sweet treat as a VIP amenity during turndown service. In the late 1990's, the hotel decided to greet travelers with a sweet treat during their check-in and they've remained there ever since. Every hotel bakes the cookies each day. Every cookie features approximately 20 chocolate chips. This means that DoubleTree uses more than 1,000,000 lbs of chocolate chips each year.
On April 9, 2020, Hilton gifted their secret DoubleTree Chocolate Chip recipe to the world -- perfect timing since quarantine baking has continued to soar. And if you can't find Fleischmann's Yeast right now, it's okay because this recipe doesn't need it!
What's interesting about this recipe is the longer bake time at a lower temperature (300 degrees F) and the addition of special ingredients: oats, lemon juice, cinnamon. And we used kosher salt!
The cookies are incredibly delicious and this recipe is a definitely a keeper! We didn’t make any modifications except changing the cookie size (we made them smaller) and we didn't have walnuts, so we substituted pecans. YUM 🍪
Thank you, DoubleTree by Hilton for your famous cookie recipe!
Original DoubleTree Signature Cookie Recipe
½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt (we used kosher salt)
2 2/3 cups Nestle Tollhouse semi-sweet chocolate chips
1 ¾ cups chopped walnuts
Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.
Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Do not overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts.
Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Yield: 26 Large cookies. We used a smaller scoop to yield 60 cookies
Remove from oven and cool on baking sheet for about 1 hour
We couldn't wait for the cookies to cool down, so we enjoyed two soft, chewy, melt-in-your-mouth epic cookies! Happy baking, everyone!