Home >> Recipes >> DoubleTree® Hotel >> DoubleTree Hotel Chocolate Chip Cookies Recipe  
DoubleTree Hotel Chocolate Chip Cookies Recipe
DoubleTree Hotel Chocolate Chip Cookies
By Todd Wilbur

Recipe Type: Cookie/Brownie
Calories: 314
Cook Time: 30 minutes
Recipe Rating: 4.9 (12 reviews)
 
When you check in at one of more than 250 hotels run by this U.S. chain, you are handed a bag from a warming oven that contains two soft and delicious chocolate chip cookies. This is a tradition that began in the early 80s using a recipe from a small bakery in Atlanta.  All of the cookies - which  weigh in at an impressive two ounces each - are baked fresh every day on the hotel premises. The chain claims to give out about 29,000 cookies every day! Raves for the cookies from customers convinced the hotel chain to start selling the chocolaty munchables by the half-dozen.  But if you've got an insatiable chocolate chip cookie urge that can't wait for a package to be delivered in the mail, you'll want to try this cloned version fresh out of your home oven.  Just be sure to get the cookies out of there when they are turning light brown.  This way they'll stay soft in the middle when cool.  For even better results, you can chill the dough overnight before you commence with the ceremonial baking.
1/2 cup rolled oats
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon cinnamon
1 cup (2 sticks) butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1 1/2 teaspoons vanilla
1/2 teaspoon lemon juice
2 eggs
3 cups semi-sweet chocolate chips
1 1/2 cups chopped walnuts

1. Preheat oven to 350 degrees F.

2. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt, and cinnamon in a medium bowl.

3. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth.

4. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well incorporated.

5. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16 to 18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Makes 20 cookies.
        
Cynthia  
Submitted on 07/11/11

Recently traveled and stayed at a Double tree on my way out and back from Hawaii. I literally hoarded every cookie they gave us and ate them on the plane (might be why I packed on like 5 lbs). Obsessed, I found this receipe when searching. These cookies are extremely close, if not right on. I did omit the Lemon juice and made them without chilling the dough only out of convenience because I was in the mood to make them immediately. If I followed it to the letter I am sure it would be a perfect clone.
Jenilee  
Submitted on 03/12/11

Be sure to follow the recipe and directions...they came out perfect (refrigerating them overnight is a MUST)! My auntie broke her diet for these cookies, she ate 3 1/2 of them in one sitting! I don't remember how the DoubleTree Hotel cookies tasted but my sister said they smelled and tasted like them :) This is an awesome recipe to keep!
Stephanie  
Submitted on 10/04/08

This recipe is delicious!!! I travel frequently and often stay at the Doubletree. During a recent trip I thought...."there has to be a clone recipe on the internet". I searched through many different recipes and decided this one looked the best. At first I hesitated to pay for the recipe but it was worth every penny. I baked them for a recent canoe trip and EVERYONE loved them.
Mamakau from HI  
Submitted on 03/06/08

If you can keep yourself from eating all the dough before you bake the cookies (i know, it's hard, it's sooooo good!), you're in for a real treat. These cookies are awesome, thick and chewy, chocolatey perfection. I substituted mac nuts for the walnuts, and they were heavenly. Thanks Todd!
Kristen  
Submitted on 12/20/06

Consistently delicious. We have tried dozens of chocolate chip cookie recipes that claim to be the "best," but after trying this one, my family unanimously agreed to throw them all away. My husband and I were recently invited to be guests at the Doubletree Hotel, and I must admit that I was very interested to see how close this recipe is to the original. They were identical. Great job, TSR!
Kristy from Richmond  
Submitted on 03/01/06

I have made this recipe multiple times and each time with resounding success. Friends and Family love the cookies and continually ask me for the recipe. Personally, I think these are the best cookies I've ever had.
TMann  
Submitted on 02/17/06

I have now made this recipe several times. In my trials, I found that you definitly need to refrigerate them ahead of time to get the right look, consistancy and taste. My test subjects were a bunch of Navy guys. They give it two thumbs up!
Kail Ceannai  
Submitted on 12/28/05

These taste as I remember the authentic cookies. After trying to duplicate this on my own with several failures, I found the price of the recipe a steal. I was a tad nervous about the recommended size of cookie dough balls, but they turned out perfect.
Nannette  
Submitted on 11/30/05

These are the best!! I had never been able to make any that were this thick! Bravo!!!! After I bake them and they cool, I dip a 4th of them in dipping chocolate and place on wax paper. They are so pretty!
cakemaven  
Submitted on 08/15/05

These are amazing cookies. I make them for special friends and company and everyone RAVES about how fabulous they are!
Robert  
Submitted on 07/28/05

These are the best Chocolate Chip Cookies I have ever made!
Hannah  
Submitted on 07/27/05

We put these next to fresh Doubletree cookies. They didn't look exactly the same, but close. They did taste exactly the same, delicious.