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Doubletree chocolate chip cookies stacked with milk
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5 from 3 votes

DoubleTree Chocolate Chip Cookies

This is the iconic DoubleTree Chocolate Chip Cookie recipe as published on April 9, 2020. (See Tip 1)
Prep Time10 mins
Cook Time20 mins
Cool on cookie sheet1 hr
Total Time1 hr 30 mins
Course: Cookies
Cuisine: American
Servings: 42 cookies
Calories: 197kcal
Author: Chula King


  • 1/2 pound butter (2 sticks, 8 ounces) (See Tip 2)
  • 3/4 cup plus 1 tablespoon granulated sugar (5.69 ounces)
  • 3/4 cup packed light brown sugar (5.625 ounces)
  • 2 large eggs (See Tip 3)
  • 1 1/4 teaspoons vanilla extract
  • 1/4 teaspoon freshly squeezed lemon juice
  • 2 1/4 cups flour (11.25 ounces)
  • 1/2 cup rolled oats (2 ounces old-fashioned oats)
  • 1 teaspoon baking soda
  • 1 teaspoon salt (See Tip 4)
  • Pinch cinnamon (See Tip 5)
  • 2 2/3 cups Nestle tollhouse semisweet chocolate chips (See Tip 6)
  • 1 3/4 cups chopped walnuts (See Tip 7)


  • Cream butter, sugar and brown sugar in bowl of stand mixer on medium speed for about 2 minutes. (See Tip 8)
  • Add eggs, vanilla and lemon juice with mixer on low speed for 30 seconds. Then medium speed for about 2 minutes or until light and fluffy, scraping down the 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. (See Tips 9 and 10)
  • Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
  • Remove from oven and cool on baking sheet for about 1 hour.
  • You can freeze unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft. (See Tip 11)
  • Yield: 26 cookies. (See Tip 12)


  1. Because I always weigh ingredients, I included the weights in parenthesis.
  2. The recipe didn't specify the type of butter. I used room temperature unsalted butter.
  3. I let the eggs come to room temperature before using them.
  4. Even though I generally use Kosher salt, I used table salt in this recipe.
  5. I used 1/8 teaspoon of ground cinnamon.
  6. I actually used Ghirardelli bittersweet chocolate chips.
  7. I used toasted pecans instead of walnuts. I toasted the pecans at 350°F for about 8 minutes until they were fragrant.
  8. I actually used an electric mixer rather than my stand mixer. It's just too much trouble to lug the stand mixer out.
  9. I used a smaller ice cream scoop (1 3/4-inch diameter) because I wanted smaller cookies. As a result of this, my cooking time was about 4 to 5 minutes less than called for in the recipe.
  10. The recipe doesn't call for flattening the cookie dough before baking. However, a DoubleTree video showing how the cookies were made showed the chef flattening the cookie dough.
  11. The DoubleTree recipe indicates that it makes 26 cookies. However because I used a smaller ice cream scoop to partition the dough, I ended up with 3 1/2 dozen cookies.
  12. I tried baking frozen cookies per the recipe. The resultant cookies came out very thick and a bit undercooked as this picture indicates. Then, I tried first thawing the frozen cookies in the microwave for about 4 minutes on Power Level 1 and then baking them. It really didn't seem to make much difference as to whether I flattened them before baking or not. Either way, they were perfect! Frozen versus thawed and flattened versus not flattened


Calories: 197kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 126mg | Potassium: 106mg | Fiber: 2g | Sugar: 12g | Vitamin A: 152IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg