The DoubleTree Hotel just shared its signature chocolate chip cookie recipe, and I was dying to try it! However, the original recipe makes 26 cookies, and I only wanted a dozen. I halved the original recipe to create this small batch version of these DoubleTree cookies.

More than 30 million of these cookies are consumed every year, so I was so excited to see what all the hype is about.

DoubleTree Cookie Recipe – Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this recipe calls for. You can also use vegan butter in its place. Or if you feel really fancy you can use browned butter!
• Granulated Sugar / Brown Sugar – This recipe uses equal parts granulated sugar and brown sugar. If you only have one type of sugar on hand, you can use it in place of the other. But the mixture of brown and granulated sugar gives these cookies a hint of caramel, soft centers, and golden-brown edges.

• 1 Large Egg – This cookie recipe uses 1 large egg. You can use a flaxseed egg in its place to make eggless or vegan variations of this recipe.

• All Purpose Flour – I haven’t tested this recipe out with gluten free flour, but it should work as long as you use a good blend like King Arthur’s GF flour. Just be sure to mix the dough a bit longer, to help give it structure.
• Rolled Oats – While I’m not the biggest fan of oats in cookies, this small amount of oats gives these cookies a really wonderful texture! They blend into the cookie once it’s baked, so you can barely tell they’re there. If you don’t have rolled oats, you can also use quick oats in their place or omit them if you don’t have any oats in your pantry.

• Chocolate – The original DoubleTree chocolate chip cookie recipe calls for semi-sweet chocolate chips, but I prefer milk or dark in mine! You can use either chocolate chips or chunks, and I suggest using whatever type is your favorite!
• Walnuts – Another signature ingredient in this beloved cookie recipe is walnuts! While I think these cookies taste best with walnuts, chopped pecans would taste great in this recipe too! Use whatever you have on hand, or omit the nuts if you have a nut allergy.

Tips for Making the Best DoubleTree Cookies

• Please note, these cookies bake at 300 F!! Be sure to set your oven to the right temperature. I went into autopilot when making my last batch and almost set my oven to 350 F on accident.
• Properly measure your flour (spoon into the cup measure and then level) or use a kitchen scale to measure your dry ingredients.
• Toast your chopped nuts in the oven for 5-10 minutes at 350 F to make these cookies even more delicious.
• Ingredients at room temp mix together better! Set out any cold ingredients ahead of time.
• Use a cookie scoop to make sure your cookies are uniformly sized.
• Space your cookies about 1-2 inches apart before baking them! They spread a bit as they bake.
• Press extra chunks of chocolate and nuts on top the cookies once they’re baked. You can also garnish them with a sprinkle of flakey sea salt!

Making These DoubleTree Cookies Ahead of Time

These cookies can totally be made in advance. I recommend whipping up a batch of cookie dough and scooping 12 cookie dough balls, then freezing them in a Ziplock bag or an airtight container.

The best part of this approach is that when you’re ready to bake them, there’s no need to thaw the dough. Warm, fresh out of the oven cookies in the blink of an eye!

Preheat oven to 300°F/150°C and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Add a couple minutes onto the bake time for frozen cookie dough.

Let Me Know What You Think!

If you try this recipe for copycat doubletree cookies, I’d love to hear what think of it! Please leave a rating and comment below.