Name: Best Doubletree Chocolate Chip Cookies (copycat recipe)
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Yield: 26
Cuisine: American
Ingredients: 1 cup butter, softened (2 sticks); 3/4 cup + 1 Tablespoon granulated sugar; 3/4 cup packed light brown sugar; 2 large eggs; 1-1/4 teaspoons vanilla extract; 1/4 teaspoon lemon juice, freshly squeezed; 2-1/4 cups all-purpose flour; 1/2 cup old-fashioned oats (not quick-cooking); 1 teaspoon baking soda; 1 teaspoon salt; 1/16 teaspoon cinnamon; 12 oz. semi-sweet chocolate chips; 1-3/4 cups chopped pecans

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These cookies taste as good as the Doubletree Chocolate Chip Cookies! I promise! Just ask my family! I did tweak the recipe and I’ll tell you what I did down below.

These cookies are chewy on the inside and have crispy edges. The last time I made them, I sent the leftovers home with my son-in-law because he couldn’t stop talking about how much he loved these cookies.

I was beyond excited when Doubletree by Hilton revealed the recipe for their famous chocolate chip cookies. I’ve eaten their cookies many times over the years and they are always delicious.

My cookies taste just as good! Can that be possible? Yes! These cookies are perfect for the holidays!

Welcome Back to Our Annual Festive Christmas Event

Welcome back to year 6 of our Festive Christmas Event where we team up with a bunch of talented blogging friends to bring you a plethora of creative ways to celebrate your holiday season.

We are baking some cookie recipes for you, sharing some party games, making some handmade gifts, doing some ornament crafting, and sharing our Christmas movies family fun.

There will be breakfast recipes and as always our decorated Christmas Trees which is always a fun tour of homes.

New this year is Gift Guides. We are right there with you shopping from home due to Covid 19 and we understand how hard that can be so we have been busy little Elves doing tons of research to create fabulous Gift Guides to help you with your holiday shopping.

You will find new ideas every Monday and Wednesday between Oct. 19th through Nov. 18th. Scroll all the way down to find all the ideas linked at the end. Let’s bake some cookies!

Doubletree Chocolate Chip Cookies Ingredients (Full printable recipe is at the end of this post!)

softened butter
granulated sugar
brown sugar
eggs
vanilla extract
lemon juice (freshly squeezed)
all-purpose flour
rolled oats
baking soda
salt
cinnamon (just a pinch!)
semi-sweet chocolate chips (Nestle Tollhouse)
chopped pecans

Changes I Made To The Doubletree Chocolate Chip Cookies Recipe

The original recipe calls for walnuts and I like pecans better so I replaced the walnuts with the pecans. If you prefer walnuts, go with it.

Since I don’t have any packs of pecans in the freezer (Dad’s trees don’t produce pecans every year), I purchased chopped nuts. I give them a rough chop because some of the pieces are quite large.

The original recipe calls for 16 oz. semi-sweet chocolate chips. As I was adding the chocolate chips, I felt like 12 oz. was just the right amount.

If you want more chocolate chips, add the extra 2/3 cup. In my opinion, if they had the extra 2/3 cup of chocolate chips, it would be way too much chocolate. But that’s just me.

I took a photo as I was stirring in the chocolate chips and pecans.

Also, I used a 2 tablespoon cookie dough scoop. The original recipe calls for a 3 tablespoon scoop. I baked the cookies slightly under the recommended time since my cookies were not as large.

Check them at 18 minutes. Mine took about 20 minutes to bake. The cookies should be golden brown and the middle of the cookies should be soft. They will harden more as they cool.

Also, please note in the recipe card down below that these cookies bake at 300ºF instead of the usual 350º.

Helpful Hint: A pinch of cinnamon is about 1/16 of a teaspoon.

Can You Freeze Doubletree Chocolate Chip Cookies?

Yes, you can freeze the unbaked cookies and you don’t have to thaw them before baking!

How To Freeze: Using a cookie scoop (about 2-1/2 Tablespoons each) scoop the cookie dough onto a large cookie sheet and freeze until solid. Place the cookie dough balls into a freezer bag or air-tight freezer-safe container and store in the freezer for up to 2 months.

To Bake: Preheat the oven to 300º F and place frozen cookies on parchment-paper-lined baking sheets about two inches apart. Bake until golden brown and the center is still soft (about 23 minutes).

Tips For Making Doubletree Chocolate Chip Cookies

Measure ingredients properly. Baking is a science and you can’t just eyeball it.
Don’t over-mix or over-bake the cookies! Remove from the oven while the center is still soft.
Check the expiration date on your baking soda.
Bake at the proper temperature. These cookies are baked at 300º F.

Best Doubletree Chocolate Chip Cookies (copycat recipe)

These chocolate chip cookies are soft and chewy on the inside with crispy edges - the perfect chocolate chip cookie!

Prep Time 15 minutes

Cook Time 20 minutes

Additional Time 10 minutes

Total Time 45 minutes

Ingredients

1 cup butter, softened (2 sticks)
3/4 cup + 1 Tablespoon granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1-1/4 teaspoons vanilla extract
1/4 teaspoon lemon juice, freshly squeezed
2-1/4 cups all-purpose flour
1/2 cup old-fashioned oats (not quick-cooking)
1 teaspoon baking soda
1 teaspoon salt
1/16 teaspoon cinnamon
12 oz. semi-sweet chocolate chips
1-3/4 cups chopped pecans

Instructions

Preheat oven to 300º F.
In the bowl of a stand mixer, cream butter, sugar, and brown sugar on medium speed for 2 minutes.
Add the eggs, vanilla, and lemon juice. Blend for 30 seconds on low speed. Mix on medium speed for 2 minutes, scraping the bowl occasionally.
With the mixer on low speed, add flour, oats, baking soda, salt, and cinnamon. Mix for 40-45 seconds, being careful not to overmix.
Stir in chocolate chips and chopped pecans.
With a 2-1/2" cookie scoop, drop cookie dough onto a parchment-lined baking sheet, 2 inches apart. Bake for 20-22 minutes or until edges are golden brown and the centers are still soft.
Cool on baking sheet for 10 minutes before removing to baking racks to cool completely.