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How to... Make the DoubleTree cookie recipe

Discover the best chocolate chip cookie recipe — straight from our very own DoubleTree by Hilton hotels. | By Leanne Philip | July 20, 2022 (Updated March 10, 2023)

Our recipe for success

Follow along as Chris Calhoun, award-winning executive chef at Desmond Malvern, a DoubleTree by Hilton hotel, shows you how to make the iconic DoubleTree cookie!

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What do you get when you combine flour, eggs, butter, milk and chocolate chips? A recipe for success.

You might be thinking, “aren’t those just the basic ingredients for a chocolate chip cookie?” Well, yes and no. It’s true, those are the ingredients you need to make a chocolate chip cookie. However, they’re also the elements (plus a few other surprises) needed to make the DoubleTree Chocolate Chip Cookie, cult-favorite sweet treat and snack of choice for more than 25 million people each year. Since 1986, DoubleTree properties around the world have been giving guests a literal warm welcome through these delectable cookies — baked fresh daily and bursting with sweet chocolate morsels, antioxidant-boosting oats and lemon juice and heart-healthy nuts. See, they’re practically a health food.

Oh, and did we mention these cookies have been to space? Astronauts aboard the International Space Station baked up a batch of their own in 2019. So, channel your fellow spacemen and women and learn how to bake the DoubleTree cookie yourself. It’ll be a mouthwatering experience that’s out of this world.

Happy baking!

The DoubleTree cookie recipe:

(Makes 26 cookies)


  • ½ pound butter, softened (2 sticks)

  • ¾ cup + 1 tablespoon granulated sugar

  • ¾ cup packed light brown sugar

  • 2 large eggs

  • 1 ¼ teaspoons vanilla extract

  • ¼ teaspoon freshly squeezed lemon juice

  • 2 ¼ cups flour

  • ½ cup rolled oats

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • Pinch cinnamon

  • 1 ¾ cups chopped walnuts (feel free to omit if allergic)

  • 2 ⅔ cups Nestle Tollhouse semi-sweet chocolate chips


Preheat oven to 300°F.

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Note: You can freeze the unbaked cookies and bake them straight from the freezer. Simply preheat your oven to 300°F and place the frozen cookies on a parchment paper-lined baking sheet, about 2 inches apart. Bake for 23 minutes, and then check. The cookies are done when the edges are golden brown, and the center is still soft.

Leanne Philip is a content marketing manager at Hilton. She has written for numerous print and digital platforms, including Travel + Leisure, The Atlantan and Barneys New York.