Renown Hilton DoubleTree Chocolate Chip Cookie recipe revealed

As part of their effort to bring some comfort to those who are sheltering-in-place, the recipe for the Hilton DoubleTree's well-regarded chocolate chip cookie is being made available to the public.

The warm chocolate chip cookie welcome is synonymous with DoubleTree hotels worldwide, and travelers look forward to receiving one, fresh from the oven, upon their arrival. The cookie has a devoted following and a long history with more than 30 million enjoyed by DoubleTree guests every year. 

Even though copycat recipes have been circulating for years, but only now has Hilton released the official version to create at home.

“We know this is an anxious time for everyone,” Shawn McAteer, senior vice president and global head, DoubleTree by Hilton said. “A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness. “We hope families enjoy the fun of baking together during their time at home, and we look forward to welcoming all our guests with a warm DoubleTree cookie when travel resumes.”

DoubleTree Chocolate Chip Cookie Recipe

Makes 26 cookies

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 

Pinch cinnamon 

2 ⅔ cups Nestle Tollhouse semi-sweet chips 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. Don’t 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.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft. 

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