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Make the famous Doubletree Cookies at home with our easy small batch recipe in under 30 minutes. Inspired by the DoubleTree Hotel’s iconic recipe, you can bake a half batch of 6 to 8 delicious cookies filled with gooey chocolate chips and crunchy walnuts or pecans. Enjoy the luxury of hotel-style cookies right from your kitchen, adding a bit of indulgence to your homemade treats.
Looking for more small batch chocolate chip cookie recipes? Try our classic Chocolate Chip Cookies, Oatmeal Chocolate Chip Cookies, and Eggless Chocolate Chip Cookies!
Why You’ll Love This Recipe
- Authenticity: This recipe closely follows the original Doubletree Cookie recipe.
- Ease: No chilling time needed, just mix and bake.
- Versatile: Yields 6 to 8 cookies, allowing for portion flexibility.
- Flavorful: Balances the richness of chocolate with the earthy tones of pecans or walnuts.
- Quick: Ready in under 30 minutes, from mixing to munching.
What Makes DoubleTree Cookies Special?
DoubleTree Cookies have achieved a cult following for a reason! These iconic cookies, given to guests upon arrival at DoubleTree Hotels, are famous for their rich chocolatey flavor with generous amounts of chocolate chips. They also feature a satisfying crunch thanks to the addition of chopped walnuts. Perhaps most importantly, DoubleTree Chocolate Chip Cookies have become synonymous with warm hospitality.
Our small batch recipe allows you to recreate that special DoubleTree experience at home. Now you can enjoy a fresh batch of these warm, gooey cookies anytime the craving strikes!
Ingredients
If you have any ingredients leftover from this Doubletree cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Butter: Use slightly softened, salted butter to impart a rich flavor and creamy texture. Softened butter is essential for creaming with sugar, which introduces air pockets into the dough for lighter, airy cookies. The butter should be cool but yield to gentle pressure.
- Sugar: Combine equal parts of granulated and brown sugar (3 tablespoons each) with the butter for the foundational sweet base of your dough. The blend provides both sweetness and a chewy texture. If you don’t have brown sugar, use our brown sugar recipe to make a small batch.
- Egg Yolk: This recipe requires only one egg yolk, leaving you with an extra egg white. Don’t worry, there are many ways to use it up and we have many egg white recipes to choose from. Consider using yours in a small batch of Meringue Cookies or a single serving White Cake.
- Vanilla Extract, Salt, Cinnamon: These ingredients are your flavor enhancers. They work together to elevate the taste of your Doubletree Cookies.
- Lemon Juice: While it only takes a tiny amount, that 1/8 teaspoon of lemon juice makes a difference! I’ve baked these cookies with and without it, and the ones with lemon juice have a much better texture. You can still make delicious cookies without it, but I strongly suggest using lemon juice if you can.
- Flour: Stick with all-purpose flour for the best results.
- Oats: Whether it’s old-fashioned or quick oats, either will do. The original recipe calls for rolled oats, but quick oats are an effective substitute, especially if you’re having trouble sourcing rolled oats. If you have leftover oats, consider using them in Baked Oatmeal or in a small batch of Butter Pecan Granola.
- Baking Soda: Essential for giving your cookies that slight lift, making them a bit fluffy.
- Chocolate Chips and Nuts: Don’t skimp on these! While the classic Doubletree recipe uses chopped walnuts, I found pecans to be an excellent alternative. Choose what suits your pantry and palate. Consider using leftover chocolate chips and walnuts in a single serve Brookie or a small batch of Blondies.
Recipe Variations
Feeling adventurous? Consider these tasty twists on our base Doubletree Cookies recipe.
- M&M Addition: Replace the standard chocolate chips with an equal amount of M&Ms for a burst of color and a slightly crunchy texture. Not only will the cookies look festive, but the candy shell of the M&Ms also provides an added layer of crunch that contrasts beautifully with the soft, chewy cookie. If you’re baking for a special occasion, you can even choose M&M colors that match the event!
- Nut-Free DoubleTree Cookies: If you’re baking for someone with a nut allergy or simply prefer to go nut-free, this variation is perfect. Simply omit the walnuts or pecans and toss in an extra handful of chocolate chips to keep each bite as indulgent as ever. The additional chocolate chips will make up for the absence of nuts by adding even more gooey, melty goodness to each bite.
- White Chocolate and Cranberry: Swap out the regular chocolate chips for white chocolate chips and add in a handful of dried cranberries. This combination makes for a festive and flavorful cookie that’s perfect for the holidays or whenever you’re in the mood for something a bit different.
- Coconut and Macadamia: Take a tropical twist by adding a quarter cup of shredded coconut and replacing the walnuts or pecans with macadamia nuts. The coconut adds texture and a slight sweetness that pairs exceptionally well with the rich, buttery macadamia nuts.
How To Make Doubletree Cookies
Start by creaming the butter and sugars, then mix in the egg yolk, vanilla, and lemon juice. Next, gently stir in the dry ingredients (flour, oats, baking soda, salt, and cinnamon). Finally, fold in chocolate chips and your favorite nuts. Bake in a preheated oven, allow to cool slightly, and enjoy!
For full instructions and detailed measurements, check out the complete recipe in the recipe box below.
Expert Tips
- Accurate Flour Measurement: To measure flour correctly, first fluff it up inside its container. Then, spoon the flour into your measuring cup until it’s slightly overfilled. Use the flat edge of a knife to level off the flour. This ensures you’re not packing the flour too tightly, which would result in using more than the recipe calls for.
- Use a Baking Mat or Parchment Paper: Line your cookie sheet with a baking mat or parchment paper for best results. Avoid using butter or oil sprays to coat the baking sheet, as this can lead to an overly greasy surface that makes your cookies spread too much.
- Avoid Overbaking: Keep an eye on the cookies and take them out of the oven as soon as the edges start to turn a light golden brown. Overbaking can lead to dry, crumbly cookies, so timing is key.
Frequently Asked Questions
3-5 days in an airtight container.
The ideal method for softening butter is to leave it out on your kitchen counter for about 30 minutes before you plan to use it. If you’re short on time, you can also microwave the cold butter for 10-15 seconds. Be cautious though, you don’t want the butter to melt, just to soften.
Absolutely, doubling this recipe is as simple as doubling all the ingredients. This is perfect if you’re baking for a larger group or just want extra cookies to enjoy.
Freezing unbaked Doubletree cookies is super easy. Just shape your cookie dough into balls and place them on a baking sheet. Pop the sheet in the freezer until the dough balls are solid, usually a few hours. Then, transfer them into a freezer-safe ziplock bag or airtight container and store for up to 2 months. When you’re ready to have freshly baked cookies, take out the dough, let it thaw in the fridge, and bake according to the original recipe.
Additional Small Batch Cookie Recipes You’ll Love
If you’re a fan of this small batch DoubleTree Chocolate Chip Cookies recipe, don’t miss out on these other delicious small batch cookie options:
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
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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.
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Small Batch Doubletree Cookies
Equipment
Ingredients
- 4 tablespoons salted butter -softened
- 3 tablespoons granulated sugar
- 3 tablespoons brown sugar
- 1 large egg yolk
- ¼ teaspoon vanilla extract
- ⅛ teaspoon lemon juice
- ½ cup all purpose flour
- 2 tablespoons old fashioned oats (rolled oats or quick oats)
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ⅓ cup semi-sweet chocolate chips
- ¼ 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
-
- Accurate Flour Measurement: To measure flour correctly, first fluff it up inside its container. Then, spoon the flour into your measuring cup until it’s slightly overfilled. Use the flat edge of a knife to level off the flour. This ensures you’re not packing the flour too tightly, which would result in using more than the recipe calls for.
-
- Use a Baking Mat or Parchment Paper: Line your cookie sheet with a baking mat or parchment paper for best results. Avoid using butter or oil sprays to coat the baking sheet, as this can lead to an overly greasy surface that makes your cookies spread too much.
-
- Avoid Overbaking: Keep an eye on the cookies and take them out of the oven as soon as the edges start to turn a light golden brown. Overbaking can lead to dry, crumbly cookies, so timing is key.
- This recipe is based on DoubleTree Hotel’s now-public cookie recipe, scaled down for your convenience.
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! 🍪