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Doubletree Cookies

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.

image of small batch doubletree cookies

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.

image of ingredients laid out to make a copycat small batch version of the doubletree chocolate chip cookie 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.
image of doubletree cookie dough ready to be scooped and baked
  • 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.
image of unbaked copycat doubletree chocolate chip cookies
  • 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.
image of a bit of a doubletree chocolate chip cookie on plate
  • 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!
image of a copycat doubletree chocolate chip cookie that's been bitten into to show the melting chocolate inside

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.

image of walnut chocolate chip cookie recipe cooling on a wire rack
Yield: 12

Doubletree Cookies

image of copycat doubletree chocolate chip cookies

These Doubletree cookies taste just like our favorite hotel cookies!! They studded with chocolate chips and walnuts & bake up so soft!

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes

Ingredients

Small Batch Copycat Doubletree Hotel Cookies

  • 1/2 cup unsalted butter or browned butter, room temperature (113g)
  • 1/3 cup + 1 Tbsp granulated sugar (80g)
  • 1/3 cup + 1 Tbsp light brown sugar (80g)
  • 1 large egg, room temperature (56g)
  • 1 tsp vanilla extract (4g)
  • 1 cup + 2 Tbsp all-purpose flour (146g)
  • 1/4 cup rolled oats (22g)
  • 1/2 tsp baking soda (3g)
  • 1/2 tsp fine salt (3g)
  • 1/2 tsp of ground cinnamon (1g)
  • 1 1/3 cups semi-sweet, milk, or dark chocolate chips (233g)
  • 3/4 cup walnuts, chopped (94g)

Instructions

  1. Preheat oven to 300 F/150 C and line two cookie sheets with parchment paper, aluminum foil or a silicone mat.
  2. Cream together 1/2 cup of unsalted butter, 1/3 cup + 1 Tbsp granulated sugar and 1/3 cup + 1 Tbsp light brown sugar in the bowl of a stand mixer or with a hand mixer on medium speed for about 2 minutes. The mixture should become lighter in color as air is incorporated into it.
  3. Add 1 large egg and 1 tsp vanilla extract. Mix on a low speed for 30 seconds until combined.
  4. Then mix on a medium speed for an additional 2 minutes to incorporate more air into the dough. Scrape the sides and bottom of the bowl as needed with a rubber spatula.
  5. Add in 1 cup + 2 Tbsp all-purpose flour, 1/4 cup rolled oats, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. Mix on a low speed until just combined. Be sure not to over-mix the dough!!
  6. Use a rubber spatula to fold in 1 1/3 cups of chocolate chips and 3/4 cup of chopped walnuts.
  7. Scoop and roll out 12 equal sized cookie dough balls.
  8. Place the cookie dough balls on the prepared baking sheets. Space them about 2 inches apart. 
  9. Bake for 20-22 minutes. These cookies don't brown much, so don't be afraid to take them out of the oven before they're totally golden brown. They might seem a bit soft, but they will continue to bake on the cookie sheet once they're removed from the oven.
  10. Remove from the oven and let the cookies cool on baking sheet for about 10 minutes before transferring them to a wire rack to finish cooling.

Notes

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.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 184Total Fat 16gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 41mgSodium 178mgCarbohydrates 9gFiber 1gSugar 5gProtein 3g

Cassidy

Friday 11th of February 2022

These are so delicious. The perfect cookie, I'd say! We like how they are thick, chewy, full of chips and nuts, with great cookie texture. My new favorite recipe. I use a smaller cookie scoop and yield 2 dozen uniform cookies. Thanks for sharing!

Oatmeal Scotchies - Chewy Oatmeal Butterscotch Cookies

Monday 29th of November 2021

[…] Copycat DoubleTree Chocolate Chip Cookies […]

Guy

Monday 28th of September 2020

I found them too sweet, can I cut the sugar back a little. Thanks

colleen

Monday 21st of September 2020

can i substitute butter for coconut oil?

Gerlyn

Thursday 11th of June 2020

These were great!

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