Hilton’s famous recipe for DoubleTree® Cookies — massive bakery-style cookies are loaded with oats, chocolate, and walnuts. These cookies are incredibly chewy with crispy edges and have so much flavor — it’s no wonder they’re so loved!
Hilton’s DoubleTree Cookies recipe revealed!
If you’ve ever stayed at a Hilton DoubleTree® hotel, you’ve probably enjoyed one of their famous warm and gooey walnut chocolate chip cookies. In fact, DoubleTree bakes over 30 million of these cookies every single year! Their beloved recipe has been a secret for years with dozens of copycat recipes being shared online. However, the official recipe has never been released until recently, in light of travel bans, DoubleTree shared the official recipe thrilling fans all over the world!
Today I’m sharing that recipe they released with a few small tweaks of my own. I reduce the walnuts just a bit, swapped some semi-sweet chocolate for milk chocolate, and slightly increased a few of the flavorings (vanilla and cinnamon). I also left out the 1/2 teaspoon lemon juice because I didn’t find there was any noticeable difference in the cookies either way.
How to make DoubleTree Cookies
I recommend using a stand mixer for these cookies, but if you don’t have one, an electric hand mixer will also work. Without a hand or stand mixer, the dough won’t quite be the right texture.
Here’s a quick breakdown of the process for these cookies (shown in the process photo collage below)
- Combine butter and sugars.
- Beat until smooth and creamy.
- Add eggs and vanilla extract and mix.
- Add in dry ingredients and beat to combine.
- Finally, add in the chopped walnuts and chocolate, and mix to combine.
- Roll dough balls that are 3 tablespoons in size, and place 6 on a sheet pan at a time.
- Bake for 17-20 minutes at 300 degrees F, and remove. Let the cookies stand on the sheet pan for a few minutes before removing to a cooling rack.
DoubleTree Cookie tips
- Spoon and level the flour: If you scoop a measuring cup into a bag of flour you will pack in way too much flour; use a spoon to spoon it into a measuring cup and then level the top with the back of a butter knife.
- Make them pretty. Press some chocolate chips or extra walnuts onto the tops of these DoubleTree cookies as soon as you take them out of the oven; this ensures even distribution of chocolate and they also look more appetizing.
- Make sure to use old fashioned oats, not quick oats. Quick oats will act like flour and make these cookies dry and less flavorful.
- Once the dry ingredients are added, don’t over-mix the dough. With cookies, the less mixing, the better (once flour has been added). This will keep them soft and chewy instead of hard and dense.
- Don’t forget parchment paper or a Silpat liner. Either liner prevents the bottoms of these cookies from getting overly baked/browned.
DoubleTree Cookie troubleshooting
Instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container or bag and freeze for up to 3 months.
To bake: You can bake DoubleTree cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute or two onto the baking time. Bake until the edges are lightly browned and the center is still soft.
More cookie recipes
- Brown Butter Chocolate Chip Cookies with oats
- Chewy Chocolate Chip Cookies reader favorite recipe
- Pumpkin Chocolate Chip Cookies non-cakey (chewy) cookies
- Shortbread Cookies with a chocolate drizzle
- Chocolate Crinkle Cookies chocolate cookies rolled in powdered sugar
Hilton's famous recipe for DoubleTree® Cookies -- massive bakery-style cookies are loaded with oats, chocolate, and walnuts. These cookies are incredibly chewy with crispy edges and have so much flavor -- it's no wonder they're so loved!
- 16 tablespoons (226g) unsalted butter, at room temperature
- 3/4 cup + 1 tablespoon (161g) white granulated sugar
- 3/4 cup (152g) light brown sugar , packed
- 2 large eggs
- 1 and 1/2 teaspoons vanilla extract
- 2 and 1/4 cups (282g) white, all-purpose flour
- 1/2 cup (52g) old fashioned oats
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1/8 teaspoon ground cinnamon
- 1 and 1/3 cups (233g) semi-sweet chocolate chips
- 1 and 1/3 cups (241g) milk chocolate chips (or more semi-sweet chips)
- 1 and 1/2 cups (200g) chopped walnuts
PREP: Preheat the oven to 300 degrees F. Line a few large trays with parchment paper or Silpat liners.
BUTTER AND SUGARS: Cream the butter, white sugar, and brown sugar in a bowl of a stand mixer on medium speed until smooth (about 2 minutes).
EGGS AND VANILLA: Add the eggs and vanilla and beat on low speed until combined, light, and fluffy (about 30 seconds). Scrape down the sides of the bowl as needed.
DRY INGREDIENTS: Next add in the flour, oats, baking soda, salt, and cinnamon. Mix on low until combined, about 30-45 seconds. Do not over mix.
CHOCOLATE AND WALNUTS: Remove the bowl from the stand mixer, and using a strong silicone spatula or wooden spoon, fold in the semi-sweet chocolate chips, milk chocolate chips, and chopped walnuts until incorporated into the dough.
BAKE: Portion dough into balls that are 3 tablespoons in size. Roll the dough balls and place on the prepared lined sheet pans. Space the dough balls 2 inches apart; baking 6-8 cookies per sheet pan. Bake for 17-22 minutes or until lightly golden brown on the edges and soft in the centers.
COOL: Remove from the oven and if desired, press a few additional chocolate chips or walnuts into the tops of the cookies. Use a metal spatula to remove the cookies from the baking sheet onto the wire cooling rack. Let cool for 1 hour.
Freezing: Instead of freezing already-baked cookies, freeze the dough! Drop the cookie dough balls on a large sheet pan and freeze until solid. Once solid, transfer the frozen cookie dough balls into an airtight container or bag and freeze for up to 3 months.
To bake: You can bake these DoubleTree cookies straight from the freezer. There is no need to thaw, but you may need to add an extra minute or two onto the baking time. Bake until the edges are lightly browned and the center is still soft.