Small Batch DoubleTree Cookie Recipe - For the first time, DoubleTree Hotel has released their original chocolate chip cookie recipe and we've scaled down the ingredients to bring you a small batch version of these famous cookies!
Recently, Doubletree by Hilton released its famous chocolate chip cookie recipe. If you've ever stayed at a DoubleTree Hotel, you're probably familiar with the freshly baked, warm and wonderfully gooey cookies that guests are greeted with when checking in.
DoubleTree cookies were a highlight of my kids' road trip memories. Even still, when my husband and I travel, we look forward to snagging a cookie in the lobby before going upstairs to our room.
Since the top-secret recipe is now available to the public, I couldn't resist scaling down the ingredients to create a small batch DoubleTree Chocolate Chip Cookie recipe. This recipe will yield between 6 and 8 cookies, depending on how large you make them. The cookies are easy to make and you don't even need to chill the dough!
More than 30 million DoubleTree cookies are consumed every year and the DoubleTree chocolate chip cookie was the first food to be baked in orbit during experiments aboard the International Space Station.
Although DoubleTree copycat cookie recipes have been created and shared online for years, this is the first time Hilton has released their official version so at-home bakers can create the warm and comforting treats at home.
Ingredients
See recipe box below for ingredient amounts and full recipe instructions.
- butter
- sugar
- brown sugar
- egg yolk
- vanilla extract
- lemon juice
- all purpose flour
- oats
- baking soda
- salt
- cinnamon
- chocolate chips
- walnuts or pecans
See ways to use leftover ingredients below.
The original Doubletree cookie recipe calls for using rolled oats but since being in quarantine, I haven't been able to find rolled oats in my grocery stores. Instead, I used quick oats and they worked beautifully.
Also worth noting, the original cookie recipe calls for using chopped walnuts. I used pecans instead, because again that's what I had on hand and they were spectacular - I totally recommend using them.
The original DoubleTree recipe calls for using a scant 1/8 of a teaspoon of lemon juice and I would absolutely suggest doing so. You might not think that using such a small amount would make much of a difference but it really does. I made the cookies with and without lemon juice and the texture of the cookies made with the juice was better. Having said this, if you don't have lemons or juice, make the cookies anyway. They're still incredibly delicious.
How To Make DoubleTree Chocolate Chip Cookies
- Mix the butter and sugars together in a medium sized mixing bowl with a hand mixer.
- Add egg yolk, vanilla and lemon juice and mix until light and fluffy.
- Add the dry ingredients and mix until the ingredients are just incorporated. Don't overmix.
- Stir in chocolate chips and pecans or walnuts.
- Bake in a heated 300 degree F (150 degrees C) for 18-20 minutes.
- Remove from the oven and cool on baking sheet for 5 minutes, then transfer to a rack to cool completely.
What To Do With Leftover Ingredients
If you have any ingredients left over from this DoubleTree Hotel Cookie Recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Egg white: Meringues, Coconut Macaroons, 2 Vanilla Cupcakes, 2 Chocolate Cupcakes
- Vanilla extract: Vanilla Pudding, Tiramisu, Icebox Cake
- Lemon juice: Quarter Pound Cake, Lemon Bars, Lemon Curd
- Oats: Baked Oatmeal, Orange Oatmeal Cake, Gingerbread Granola
- Chocolate chips: Deep Dish Chocolate Chip Cookie, Chocolate Chip Muffin, Chocolate Rice Pudding, Two Ingredient Chocolate Mousse
- Pecans or walnuts: Flourless Chocolate Cookies, Apple Cinnamon Scones, Pecan Pie
Other Small Batch Cookie Recipes
If you like this small batch DoubleTree by Hilton chocolate chip cookie recipe, you might also like these small batch cookie recipes:
- Soft Ginger Cookies
- Lace Cookies
- Cowboy Cookies
- Sugar Cookies
- Shortbread Cookies
- Oatmeal Cookies
- Snickerdoodles
- Peanut Butter Blossoms
For information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
Small Batch DoubleTree Cookie Recipe
Ingredients
- 4 tablespoons butter , softened
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon lemon juice
- 1/2 cup all purpose flour
- 2 tablespoons oats (rolled oats or quick oats)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/8 teaspoon ground cinnamon
- 1/3 cup semi-sweet chocolate chips
- 1/4 cup chopped pecans , or walnuts
Instructions
- Heat oven to 300° F (150° C).
- Cream butter, sugar, and brown sugar in a medium-sized bowl with a hand mixer until completely mixed.
- Add egg yolk, vanilla, and lemon juice and mix until light and fluffy, about 1 minute.
- Add flour, oats, baking soda, salt, and cinnamon and mix until ingredients are just incorporated. Don't overmix.
- Stir in the chocolate chips and nuts.
- Portion dough with a medium-sized cookie scoop (or use a large tablespoon) onto a baking sheet lined with parchment paper or silpat about 2-inches apart.
- Bake for 18-20 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for 5 minutes. Transfer cookies to a wire rack to cool completely.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Sounds delicious
Are these cookies crisp or moist? (My husband will only eat crisp cookies.) Can I flatten them before baking to make them crisp?
The edges of the cookies are crispy and the centers are a bit more chewy. I suppose you could flatten them slightly before baking to make them crispier.
Can I just double the recipe if I want to make more.
Yes you can.
I tried making this and reduced the sugars a bit as my family likes it less sweet, I only baked for 15 mins but it still came out overdone 🙁
The oats soak up the wet ingredients- but sure not to over bake or the cookies will be a bit tough – still yummy though.
Hi I was wondering if you have a scaled down recipe for Hermit Cookies. I live alone and these are my favourite cookies to make. I haven’t found a recipe big or small for this kind of cookie since my mom passed many years ago. Her recipes went missing so would appreciate if someone could help out. Thanks
Diana, I have never heard of Hermit Cookies before but did a quick search online and they sound wonderful. I’ll add them to our list of recipes to work on, I’d actually love to work on creating a small batch recipe for these.
Delish! Just had one still warm from the oven! I travel a lot for work and stay at plenty of Doubletrees… Feels very familiar for this time of the day!
Hi Karen, I’m so glad you enjoyed the cookies and it’s nice that they bring back a good memory. Thank you for taking the time to let me know you enjoyed them.
I live and bake in a high altitude area, 5,000ft. Any changes in the recipe for me?
Hi Corinne,
I think there might be. Since I don’t know for sure, I invite you to take a look at this information on high-altitude baking from King Arthur Flour. They list a few changes that they find necessary when baking at high altitudes. Towards the bottom of the article is specific information on baking cookies – https://www.kingarthurflour.com/learn/resources/high-altitude-baking
Hope this helps.
Joanie
I don’t have oatmeal and don’t want to buy it. Do you think I’d need to change anything else if I left the oatmeal out? I know you probably haven’t made them this way, but just curious what your thoughts are. Thanks.
The cookies would be delicious even without oats. You could even add a tablespoon or two of extra chocolate chips, if you’d like.
I am Diabetic. Can I substitute Splenda for granulated sugar and brown sugar.
Thank you and stay healthy,
rkey
I haven’t tested this recipe with Splenda so I can’t tell you how the cookies would turn out if used. I have used Swerve sweetener (granulated) in other cookie recipes with success. It measures the same as sugar, but I haven’t tested this particular recipe with that or any substitutions.
Just a suggestion. I am diabetic also and my Dr told me to stop using Splenda and use Stevia because it is more natural. So I used stevia for the cookies but you want to use Splenda I think it would be fine . But for powdered or brown sugar I do use the swerve.
Oh my, I just finished baking a small batch of choc chip cookies for
my daughter who will be visiting. If only I had gotten this recipe sooner I would have tried it. The addition of the oatmeal sounds interesting. I will keep this in mind for later. Thanks! 🍪