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.
Why This Recipe Works
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.
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Butter: Slightly softened salted butter adds flavor and buttery goodness to each bite. You want to use softened butter in this Doubletree cookie recipe because you want to cream the butter and the sugar together to create air pockets. These air pockets are what help make these cookies light and airy. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
- Sugar: 3 tablespoons of granulated sugar and 3 tablespoons of brown sugar along with the butter creamed together is the base of this cookie dough.
- Egg yolk: 1 egg yolk is all that is needed in this small batch cookie recipe. Please see below for ways to use up the leftover egg white.
- Vanilla extract, salt, and cinnamon: For flavor.
- Lemon juice: 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.
- Flour: Use all-purpose flour.
- Oats: I prefer using old-fashioned oats but quick oats will work too. 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.
- Baking soda: To give the cookies a little lift.
- Chocolate chips and nuts: These ingredients are essential! 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.
How To Make This Recipe
- 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
Expert Tips
- Measure the flour correctly. You can properly measure flour by using a spoon to fluff the flour in the container, then spoon the flour into a measuring cup and slightly overfill. Use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with a butter or oil spray because it creates an overly greasy sheet which will make your cookies spread.
- Do not overbake. Remove the cookies from the oven when the edges begin to lightly brown.
Frequently Asked Questions
You might not have enough cookies leftover from this small batch recipe to store, but these Doubletree cookies can be kept at room temperature for about a week in an airtight container.
They can also be frozen, if necessary for three to four weeks
The best way to soften your butter is to put it out on the kitchen counter for a half hour before you want to use it. Another way to quickly soften butter is to put the cold butter in the microwave for 10 to 15 seconds. If you use this method, be sure to watch carefully - you don't want the butter to melt at all.
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.
If you’ve tried these Doubletree chocolate chip cookies or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Ingredients
- 4 tablespoons salted 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 old fashioned 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.
Notes
- Measure the flour correctly. You can properly measure flour by using a spoon to fluff the flour in the container, then spoon the flour into a measuring cup and slightly overfill. Use the back of a knife or other straight edged utensil to level the flour across the cup. Do not scoop the flour. When you scoop, the flour gets packed too tightly and you will end up with more flour than the recipe calls for.
- Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with a butter or oil spray because it creates an overly greasy sheet which will make your cookies spread.
- Do not overbake. Remove the cookies from the oven when the edges begin to lightly brown.
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.
I’m confused over the number of servings. Is it that one serving is all 8 cookies? I need to know because I’m diabetic and need to know how many cookies I can eat. Thanks.
According to our nutritional calculator, the recipe yields 8 cookies and each cookie is 148 calories.
These small batch recipes have changed the cookie game in my house!!!! These doubletree, the peanut butter, and the oatmeal raisin are UNREAL!!!! Thank you for these awesome and EASY recipes! Yes!
Perfect! Cookies are wonderful and the batch is the perfect size to make with my 3yo grandson. We got 12 cookies! I guess we made them a bit smaller than you! TFS
I’m so glad you both enjoyed the cookies, Cheryl. Thank you for your feedback.