Double Tree Hotel Chocolate Chip Cookies

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chocolate chip cookies on a baking rack

Double Tree Chocolate Chip Cookies

chocolate chip cookies on a baking rack

Double Tree Hotel Chocolate Chip Cookies

You don't have to spend the night at the DoubleTree to enjoy these chocolate cookies. 
5 from 2 votes
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Course: Dessert
Cuisine: American
Keyword: Chocolate Chip Cookies, Cookies, DoubleTree Chocolate Chip Cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 48
Calories: 214kcal


  • 1 1/2 cups butter softened
  • 1 1/2 cups sugar
  • 3/4 cup firmly packed brown sugar
  • 4 eggs
  • 2 1/2 teaspoons vanilla
  • 1 teaspoon lemon juice
  • 3 cups all-purpose flour
  • 3/4 cup old-fashioned oatmeal uncooked
  • 3/4 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1/4 teaspoon Ground Cinnamon
  • 3 cups Semi-Sweet Chocolate Chips -- Ghirardelli
  • 1 1/2 cups chopped walnuts


  • Preheat oven to 375 degrees. Line baking sheets with parchment paper. Place the butter in a large bowl and cream lightly with an electric mixer. Add the sugars and beat on medium speed for about 2 minutes. 
  • Add the eggs, one at a time, beating well after each addition. Add the vanilla and lemon juice and mix well. In a separate bowl, stir together the flour, oatmeal, baking soda, salt and cinnamon.
  •  Add to the creamed butter mixture and stir well to blend. Add chocolate chips and walnuts and stir to combine. Using a 1/4 cup measure or a 2-oz ice cream scoop, drop the batter on the parchment-lined pans, leaving 2 -3 inches between each cookie. 
  • Bake for 13 - 15 minutes or until lightly browned around the edges. Remove from parchment and cool on wire racks. Yield: approximately 4 dozen


Calories: 214kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 123mg | Potassium: 102mg | Fiber: 1g | Sugar: 13g | Vitamin A: 205IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1.3mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


    • stephaniemanley

      You may want to add about 1/2 cup of walnut flour, I would reduce the amount of all purpose flour you would use.

  1. Lycon

    You guys are missing one key ingredient. Double Tree adds some walnut flour to their cookie recipe. You’ll never get the recipe spot on if you forget the walnut flour.

  2. Soni_Gordon

    I have baked these cookie using this same recipe for over 5 years now, my family & friends love them. One year I baked over 80 dozen of these cookies for a college professor who took them to the OSU tailgating parties. I have never had any problems with these cookies ever being dry. Even if they turn out to be a little thin they are still delicious especially with a glass of cold milk;)

  3. Turner

    Double Tree? Really!!?? No way…I have made this twice and I don’t think I will be making them a 3rd time. The 1st time I made them, they turned out flat and somewhat dry, like one of the comments made. And I did not microwave the butter – so that could not have a negative effect. I vowed never to try them again – but about 5 months after, I decided I will give them another shot. So last night, I made them and same results as before. I had some extra batter so I placed them in the freezer overnight and baked them this morning. They were not as flat but I find them a little dry and not as delicious as the Double Tree’s. I ended up trashing all the cookies. Not sure if I would waste anymore ingredients on these!

  4. Deseraeloves

    Turns out best if you freeze the batter first, then bake them once dough is frozen. It will keep the cookies thick! [I work at the doubletree, and this is the trick for the thickness!]

    • Stephanie Manley

      Refrigerate the dough first, and then use a small ice cream scoop to make even balls of dough before baking.

      • Grandpa in Brazil

        5 stars
        Cool dough in refrigerator first to firm it up. I place dough on plastic wrap in a tube-like shape and wrap the dough completely. Roll with your hands so that it is appx. 2 to 2 1/2″ across in size. Place in freezer and whenever you you are ready to bake (one day or 6 months latert!; really) remove the dough from the freezer, remove the plastic wrap and cut in appx. 1/4″ discs. Then lay on cooking sheet about 2″ apart.
        I make cookies, semi-commercially, in Brazil and have had to learn ways to package the dough to have inventory. My first concern was, “will freezing affect the taste, texture and quality?”… Absolutely not. In fact my wife found one dough I had made over a year earlier and I was apprehensive about using it, but decided why not. If I throw it away who will know if it was still good. The cookies smelled good while cooking and once they were done i offered to my wife’s son and one of his friends. After seeing them eat about 15 without getting sick I decided to try one and it was no different than a freshly made cookie.

      • Stephanie

        I think there is something to allowing the cookies to rest in the refrigerator/freezer. It seems to do something magical to the cookie dough.

    • Stephanie Manley

      Refrigerate the dough first, and then use a small ice cream scoop to make even balls of dough before baking.

      • Gothiclysm

        I used the ice cream scoop, and mine stayed in almost the same shape. They’re like semi flat cookie balls. Probably better to pre shape, if you’re cooking for a diabetic in-law… The only thing different i did was use Splenda, and Splenda Brown, because not everyone can eat that much sugar. Also, each double tree cookie is somewhere around 360calories. That’s almost a meal! :/
        At least they taste good.

    • Stephanie Manley

      Refrigerate the dough first, and then use a small ice cream scoop to make even balls of dough before baking.

    • Stephanie Manley

      Refrigerate the dough first, and then use a small ice cream scoop to make even balls of dough before baking.

  5. Ldr478

    I just finished making these cookies. The batter was a bit thin. After cooking them they were flat. Not sure why as all my ingredients were fresh??? They were ok. Good luck to all that try them!

    • Steinies_wife

      Sounds like you may have melted your butter. If the ingrediants get too warm or over mixed, they will turn out flat. Softened butter should be room temperature, not softened in the micro. Hope this helps.

  6. chef J.Davis

    before i even tried this recipe i knew it was the closest to the real deal because the chocolate chips were specified and the chocolate made the difference for me. i felt the bags of chocolate chips in the grocery store until i found the one that was the same size and shape of the ones in the cookies and it was the Ghirardelli that were a perfect match.

5 from 2 votes

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