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DoubleTree Cookie Recipe

This DoubleTree cookie recipe is my absolute favorite chocolate cookie recipe. I have made these cookies hundreds of times, given them as gifts to friends and mailed them in care packages. These cookies are amazing. If you don't like nuts or are allergic, just omit them.

DoubleTree Hotel Chocolate Chip Cookies

Originally published on May 24, 2013, I updated this post to include step by step photos.

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Cookies! Okay, sooo I have an obsession with cookies and chocolate chip cookies. Each one I have made, I call them the best ever! Now everyone thinks I'm lying. I guess I have to say I have three favorite recipes. The recipe I'm sharing with you today is now in the top three too.

Have you stayed at a Doubletree Hotel before? They give you these fresh-baked chocolate chip cookies and they are heaven. I'm so happy to have found a recipe in my searches, so I can make them at home! And I have to say, these taste even better at home. Once you make them for family and friends, they will ADORE you!

DoubleTree Hotel Chocolate Chip Cookies
DoubleTree Hotel Chocolate Chip Cookies
DoubleTree Hotel Chocolate Chip Cookies

I made these cookies for our food blogger bake sale this year! Huge thanks go out to all of the bloggers who participate this year: Katie’s Cucina (my co-organizer! here's her recap), Kokocooks, Forkful, Live Pretty, Simply Southern Baking and My Sweet Zepol. We raised almost $700 for Share our Strength! And huge thanks go out to the Winter Garden Harvest Festival — they let us combine our bake sale with their festival which was a blast!

Food Blogger Bake Sale

There's our great group! What a lovely bunch of ladies!

DoubleTree Hotel Chocolate Chip Cookies

First things first, pulse the oats in a food processor.

DoubleTree Hotel Chocolate Chip Cookies

I usually will pulse at least 2 cups worth and store the rest in a jar in the pantry so I have some ready to go the next time I'm making these DoubleTree Hotel chocolate chip cookies again!

DoubleTree Hotel Chocolate Chip Cookies

I measure out and mix the oats, flour, baking soda, salt and cinnamon together with a rubber spatula.

DoubleTree Hotel Chocolate Chip Cookies

In another mixing bowl, add both sugars and the butter.

DoubleTree Hotel Chocolate Chip Cookies

Cream them together, they will look like this.

DoubleTree Hotel Chocolate Chip Cookies

Squeeze the lemon.

DoubleTree Hotel Chocolate Chip Cookies

Add vanilla extract, lemon juice and eggs, mix until smooth.

DoubleTree Hotel Chocolate Chip Cookies

Add the flour mixture in two batches.

DoubleTree Hotel Chocolate Chip Cookies

And mix together until just combined. (Don't overmix.)

DoubleTree Cookie Recipe Photo 2

Add the chocolate chips and the chopped walnuts.

DoubleTree Hotel Chocolate Chip Cookies

Again don't overmix the dough.

DoubleTree Hotel Chocolate Chip Cookies

And then portion out the dough using a cookie scoop. I used to make them huge (like you see above) but I like my dough to go further and make even more cookies for sharing or for those late night cravings. So I use a medium sized cookie scoop now (1.5 tablespoons).

Portion the dough out because this makes your life easier. The dough has to chill and I hate trying to scoop out portions when the dough is rock solid from the refrigerator or the freezer. Chill the dough for a few hours and then bake to your heart's content!

DoubleTree Hotel Chocolate Chip Cookies

And about this DoubleTree cookie recipe…please make them! I put a quick video together on how to make them too! Enjoy!

These chocolate chip cookies are to die for…they are my absolute favorite…I measure all cookies up to these ones!


4.5 2 votes

DoubleTree Cookie Recipe

Yield: 28-30 large cookies

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Having made these cookies a bunch of times, my favorite semisweet chocolate chips for this recipe are Ghirardelli miniature ones.


  • 1/2 cup rolled oats
  • 2 1/4 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup unsalted butter (two sticks), softened
  • 3/4 cup packed light brown sugar
  • 3/4 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon freshly squeezed lemon juice
  • 2 large eggs
  • 3 cups semi-sweet miniature chocolate chips (you can use regular-sized chocolate chips instead)
  • 1 cup chopped walnuts (optional)


  1. Pulse oats in a food processor until semi-fine or fine.
  2. In a small mixing bowl, add the oats, flour, baking soda, salt and cinnamon. Mix thoroughly together with a rubbers spatula or wooden spoon.
  3. To a medium-sized mixing bowl, add butter, both sugars. Cream together using an electric hand mixer. Add vanilla extract, lemon juice and eggs. Mix until you have a smooth mixture. Be sure to scrape the bottom of the bottom of the bowl with a spatula at least once.
  4. Add the dry ingredients to the wet ingredients and mix with a spatula, being careful not to overmix. Drop in the chocolate chips and walnuts and mix until both are evenly distributed throughout the cookie dough. Again, be careful not to overmix or they will have a cake-like texture.
  5. Using a large cookie scoop (3 tablespoons or you can use a medium-sized one to make even more cookies), scoop cookie dough onto a lined baking sheet. Freeze or refrigerate the cookie dough for at least 2 to 4 hours or overnight even.
  6. To bake: Heat oven to 350 degrees F. Place cookie dough portions onto baking sheet lined with parchment paper or a Silpat at least 1 1/2 to 2 inches apart. Bake for 13 to 14  minutes or until desired doneness (for smaller cookies, bake for 12 to 13 minutes).
  7. Allow to cool completely on a cooling rack if storing. Store in a sealed container with a slice of sandwich bread to ensure softness of cookies.

Tip: Freezing your cookie dough for later, let's you have fresh baked cookies anytime you want them! Here are some tips on how to freeze cookie dough.

Modified from this recipe.

Have you tried this recipe?

Share on Instagram and tag @TheLittleKitchn and be sure to use the hashtag #thelittlekitchenrecipes. I can't wait to see your photos!
Doubletree Hotel Chocolate Chip Cookies from

An update: I make these cookies ALL the time! I find that miniature chocolate chips work even better than regular-sized. And above is how I first freeze the dough right after making the cookie dough. Check out how to freeze cookie dough.

DoubleTree Hotel Chocolate Chip Cookies

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Large cookie in focus with fingers holding the cookie, blurred out cookies in the background
4.5 2 votes

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These cookies were easy to make even for someone like me who has Parkinson’s. Although the chocolate chips weren’t evenly distributed and the picture was just so-so, they tasted delicious. My bingo buddies loved them! Can’t wait to make them again soon when this Covid stuff is over. Thanks Julie.

TLK Doubletree Choc Chip Coookies.jpg

So in 2018, I was looking for the perfect double tree cookie recipie and this is it, hands down. I’ve shared it with the best bakers I know and had compliments on 5 different people that these are the best cookies they’ve ever had. Just made my second batch. This recipie is a keeper! (P.s.I am a terrible baker and these came out fantastic).

These look look/sound incredible! Would they work still if I didn’t use eggs?
Thank you

Do I need the lemon juice…I just got everything prepped to make these and realized we’re out of lemons? Help!

If I do not add nuts, should I lessen the amount of salt in the recipe or keep it the same?

omg yum. finally got to try these babies this past year…i can’t wait to try making yours at home!!

[…] Doubletree Hotel Copycat Chocolate Chip Cookies from The Little Kitchen Nutella Stuffed Chocolate Chocolate Chip Cookies from Cooking Classy Oatmeal Chocolate Chip Cookies from Foodiecrush […]

I’ve made these often (they were great individually wrapped as Fathers Day mementos for the men in church). Today, for the girl’s softball team, I toasted both the walnuts and oatmeal first, then pulsed the oatmeal– everything’s better toasted! I also, as an experiment, mixed in all the chips and nuts before the flour mixture, in an effort to not overmix the dough. We’ll see how this works once they make it to the oven!

Has anyone tryed to make these without the oats? I dont have a food processor or have another solution? 

Is the lemon flavor prominent?

No, not all.

Oh my goodness (OMG). Cookies have never been the highlight of my baking, but these cookies turned out great as I followed your recipe. Santa had a wonderful treat last night … “his favorite” is chocolate chip cookies!!

Hi! I just made these, and (of course tasted the batter), I made these as my first cookie batch in my new kitchen-aid professional 600~! I’m so excited to try all of your recipes, these are to die for, can’t wait to share with family and friends!!!! <3 Thank you!

Quick or Old Fashion Rolled Oats

Hi! Is it absolutely necessary to refrigerate the dough at least 2 hours before baking?

Full disclosure: I baked these once a few years ago and have memories of them tasting just as they look in your pictures. I made them again last night and only refrigerated the dough for about 30 minutes. They are not like I remember. They became flat , dark, and crisp/chewy when in the oven for about 12 minutes. I wanted to send these as a gift to a friend, can you help me trouble shoot what I did wrong?


I’ve probably made these 10 times now. Don’t overmix or they’re cakey. Fresh they are amazing. Afyer a day or two minw tend to get crumbly. These are legit and my favorite cookies. When i dont overmix they’re perfect. I try not to process the oatmeal too much or it becomes part of the flour. I like a little of the oatmeal texture same for walnuts. Super easy too. 

You said you pulse a large amount and then save the rest. Do you use the same measurement after they’re ground? I guess the question is, does half a cup of rolled oats still equal half a cup when ground? 

Hi. Mine turned out too soft and fluffy almost cakey… What did I do wrong?
Note; I didn’t refrigerate the dough, could that be the only reason why they didn’t turn out?

Just made these today.  I had been searching for this recipe and did my research, took the plunge and decided on this one.  This is it!  Delicious!  Followed exactly.  Made a batch with nuts and one without.  The one with nuts took 14 minutes and the one without took 13.  So so good.  Thank you for sharing! ????

I just recently decided to teach myself how to bake and cook. This is the second recipe I’ve ever baked and I will probably never even try a different chocolate chip! Thank you for this amazing site. And I totally disagree about there being too much chocolate chips. 

Hello CookieMaster! Made these cookies yesterday with a few recipe errors, but I still can’t stop eating them. I used self rising flour instead of all purpose because thats all I had; didn’t seem to hurt a thing. The only other thing I think I did wrong was I used only 1/2 the lemon juice; your pic showed it cut in half. I can’t wait to make another batch with a full lemon. I used my old blender to process the rolled oats; worked fine. So now I can stop visiting Doubletree hotels pretending to be a guest, just to get some delicious cookies. In all honesty, I think the gracious Doubletree knew I was not a guest, but were happy to oblige me with cookies, anyway. 🙂

Hi! This was a good cookie for certain. My infatuation with the Double Tree cookie also relates to how they seemed to almost be one cookie baked on top of another cookie and I didn’t quite experience this. Any tips? It has been over 10 years since I was able to eat them regularly but that is how I remember them.

First off, LOVE this recipe!! I have made them twice now – 1 for a girls’ movie night (they did not last long), and 2nd to have on hand in the freezer (I’m pregnant and want to be able to satisfy any craving quickly).
I tried baking one of my freezer cookies and it spread a lot more than the ones I made in the first batch (which were just overnight in the fridge). Is there a certain protocol for the freezer dough I need to follow?

How long do I have to thaw it for? After freezing?

My husband is obsessed with Doubletree’s cookies. Every time we stay at one of their hotels, he seriously eats them for all 3 meals, including snacks. I tried these yesterday at home, and they are spot on, exactly like the real thing!!!!! I’m pretty sure they won’t last very long in my house! So thank you for sharing your recipe. I will definitely be making these over and over again!

I to am curious as to why the lemon juice?? 

It causes a chemical reaction with the baking soda.

My cookies taste good but outside browning before center cooks☹️

These are money! We’re eating them now and they’re great. Can’t post pics but they look spot on. Love this recipe.

I love this cookies fresh and hot. Thanks.

Hi Julie,
Just wanted to let you know that these cookies were absolutely delicious!!!!!!!! I’m kind of a picky cookie eater, I have to really love them in order to eat multiples, over and over. These were so good, the first time I made them I ate a 10 cookies!!!! No joke, I could not stop eating them. I’m 9 months preggo so my hubby said not to feel bad lol! I’ve since made a few more batches and have some in the freezer, all ready to go for after baby comes. Thanks for an awesome recipe 🙂

I’m excited to try it out! Thank you so much for sharing! these are my favorite cookies of all time!

[…] made Doubletree cookies, Oreo truffles, pretzel cookies and almond cut-out cookies for the party. I also put out a cheese […]

These cookie look amazing, right up my alley! 🙂

Dear Julie,

it is December 2016, and this is the first time I have visited your site. I made these cookies yesterday, and I have a wonderful idea. You should have a dedicated category called “Various recipes that will give you as much of a thrill as Double Tree Chocolate Chip Cookies”. Of course I’m joking, but maybe not so much. These cookies were stunningly ummmazing. The best I’ve made, let alone, the best to have passed my lips…EVER! Thank you for this recipe, and now to delve into more recipes from your site. Healthy and happy holidays to you and yours.

[…] doubletree hotel chocolate chip cookies. only choc chip i need. […]

The recipient I am looking for has chocolate chips and chocolate chunks

whats the lemon juice for?? just curious.

How do I adjust for high altitude? I live in Denver 5280.  

WAY too many chips. I used TWO cups of chocolate chips, DARK brown sugar and SALTED butter. This results in a much better cookie that tastes like Doubletree. Theirs are saltier and have more molasses than yours.

I mean, to be honest, do you really need a “saltier” cookie?

I’m not sure if you are serious or not. If you haven’t tried a saltier cookie, especially a chocolate chip cookie that has more salt, you have missed the boat and I’m sorry for that. Chocolate and salt are marvelous together. Together they are close to being magical. I always use kosher salt in my chocolate chip cookies and go slightly heavier so I can have that touch of heaven. I mean, have you ever had chocolate with salted popcorn? It. Is. Amazing. So YES! Everyone needs to try a saltier chocolate chip cookie!

do you still add the 1 teaspoon salt if u use salted butter ?

OMG these cookies are to die for. I would never have thought of adding lemon juice. These taste just like the double tree cookies, if not better. It was hard to fathom that there would be this many chocolate chips, but they worked themselves in. I also added skor bits!

[…] With my all time absolute favorite chocolate cookie recipe, the DoubleTree cookie recipe! […]

Hi. I have some problems with theese cookies :/ they don’t spread, there are just mountains xD I baked them two times and I think that I put too much flour and too little butter xD and as in Croatia we don’t measure in cups it is very difficult to know how much everything do I have to put in xD can you write this recipe in grams? 🙂 and how much milliliters is one teaspoon?

I just finished making the dough for this cookies and put them in the freezer. I started cleaning up and I stopped to read the choc chip cookie recipe on the back of the Hersey’s bag and the Gauradelli bag (I used half semi and half milk chips) and this is the exact same recipe that is on the back of both bags!
The only difference is the addition of the half cup of oats, an additional cup of chips, which had I omitted anyway, and 1 teaspoon of lemon juice, which in 30 quite large cookie is marginal.
l can’t imagine these small changes will make an amazing difference, but if you are considering trying this recipe at least you know that minus the small additions this recipe has been successfully made thousands of times- maybe millions!

Maria, here is a convertor you can use: