DoubleTree Signature Cookie Recipe

Did you hear that DoubleTree by Hilton released their signature cookie recipe? It happened last month and they've kept their recipe a secret for decades, although there are a lot of copy-cat recipes out there.  Now that the travel industry has been hit hard by the coronavirus, DoubleTree has decided to share their secret recipe and I made them for the first time yesterday. Their senior vice president and global head, Shawn McAteer, had this to say, "We know this is an anxious time for everyone. A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness. We hope families enjoy the fun of baking together during their time at home, and we look forward to welcoming all our guests with a warm DoubleTree cookie when travel resumes.”

They are known to be rather large, complimentary cookies, warm from the oven when you check-in at any DoubleTree hotel.  We had the pleasure of enjoying them in 1998 when we moved to Idaho from Seattle and stayed in a DoubleTree when we visited Boise to look at houses.  The cookies were such a delight and so unexpected, mainly because they were actually really good, not a cheap, commercial cookie you'd expect when you check into a hotel.  Our kids were pre-teens, the age when they are always hungry so free food was always a welcome sight.  We took two trips to search for a home in the summer of 1998; the first trip we brought Nick along and the second trip we brought Lauren to get their input.  Anyway, we always remembered those cookies and how much everyone loved them.  Now, twenty-two years later, I'm making them.   (We found our house during the second trip and lived there for seventeen years).

Tomorrow is my friend's birthday so we got together today for a walk at a large park here in Seattle where we could easily keep a social distance.  I made some DoubleTree cookies for her, along with some of my shortbread cookies so I could use my cookie cutters for personal messages.  These are always fun to make and I was glad I had a reason to make them again. 

I even made a few extra to give to my sister who lives nearby as a belated Mother's Day gift.

I found these super cute gift boxes on Amazon and would highly recommend them.  They are perfect for treats like cookies and I love the cute little ribbons that are sent along with them.  They are prefect for springtime gift-giving. 

I did not make the DoubleTree cookies as big as they are meant to be because I wanted to make sure they fit in these gift boxes, but the original cookies are a lot bigger.  Otherwise, I followed the recipe exactly.  They call for lots of walnuts to give them an extra nutty flavor and rolled oats add texture and flavor.  The secret ingredient is lemon juice that reacts with the baking soda to give the cookies lift and a chewier texture; and a pinch of cinnamon gives the cookies that special DoubleTree Signature trademark.  Go ahead and make them while you're hunkered down at home.  They'll bring a smile to your face.

Makes 26 cookies or 5 dozen smaller cookies

1/2 pound butter, softened (2 sticks)

3/4 cup + 1 Tbsp. granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1-1/4 tsp. vanilla extract

1/4 tsp. freshly squeezed lemon juice

2-1/4 cups flour

1/2 cup rolled oats

1 tsp. baking soda

1 tsp. salt

pinch cinnamon

2-2/3 cups Nestle Tollhouse semi-sweet chocolate chips

1-3/4 cup chopped walnuts

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

2.  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. 

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

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

5.  Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.  Or make smaller cookies using 1-1/2 Tbsp. size scoop or just eyeball it like I do. 

6.  Preheat oven to 300 degree F.   Bake for 20-30 minutes, or until edges are golden brown and center is still soft. 

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

Note:  You can freeze the unbaked cookies and there's no need to thaw.  Preheat oven to 300 degree F. and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart.  Bake until edges are golden brown and center is still soft about 20-30 minutes.