These cookies just moved to the top of our baking list.
I think we can all agree that the best part of staying at a Hilton DoubleTree is the chocolate chip cookies. I mean, sure, vacation is great. Luxury is nice. But those gooey, delightful desserts—all chocolaty and warm after a long flight or a cramped drive—are one of the greatest joys of traveling.
Except now, you don’t even have to travel to get one (well, you might have to embark on a journey from your couch to your kitchen). DoubleTree just revealed its recipe for those iconic cookies, and we’re prepping to make them ASAP.
I Can Make These at Home?!
At last, you certainly can. While cookie devotees long guessed at the ingredients and the steps in the baking process, now we have it all straight from the hotel chain itself. “We know this is an anxious time for everyone,” said Shawn McAteer, senior vice president and global head of DoubleTree by Hilton, in a press release. “A warm chocolate chip cookie can’t solve everything, but it can bring a moment of comfort and happiness.” We totally agree. And if you’re feeling anxious in quarantine, we have baking recipes that’ll help you get your mind off of the news cycle.
The release also included a few fun facts about those yummy cookies—apparently more than 30 million of them are eaten every year, and they were the first food baked in orbit on the International Space Station…so that’s how you know they’re universally beloved.
Looking for new ways to take your cookies to the next level? Check out these flavored baking chips that are sure to do just that.
The DoubleTree Signature Cookie Recipe
If you’re only here for the steps, never fear. Here’s how you can treat yourself to these vacation-worthy, absolutely mouthwatering cookies. This recipe makes 26 of them.
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.
Step 2: Add the dry ingredients
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.
Step 3: Portion out the dough
Preheat oven to 300°F. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Step 4: Bake!
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.
Editor’s Tip: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°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.
My take on the classic cookie is inspired by a bakery in California called Hungry Bear. It's big, thick and chewy—truly the best chocolate chip cookie recipe. —Irene Yeh, Mequon, Wisconsin
My mother insisted that my grandmother write down one recipe for her when she got married in 1942. She needed to know this how to make peanut butter cookies from scratch recipe. That was a real effort because Grandma was a traditional pioneer-type cook who used "a little of this or that 'til it feels right." This treasured recipe is the only one she ever wrote down! —Janet Hall, Clinton, Wisconsin
These deeply fudgy cookies are a clever way to make a friend. A little espresso powder in the dough makes them even more over-the-top. —Rebecca Cababa, Las Vegas, Nevada
Want to learn how to make meringues? This meringue cookie recipe creates light, airy morsels. It's the perfect fat-free treat to really beat a sweets craving. —Jenni Sharp, Milwaukee, Wisconsin
These coconut macaroons are my husband's favorite and earned me a first-place ribbon at the county fair. I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on without lots left over. —Penny Ann Habeck, Shawano, Wisconsin
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan
Everyone who tries these beloved gems is amazed that they use only five ingredients. Baking cookies doesn't get much easier than this. —Dee Davis, Sun City, Arizona
This sweet, nutty pecan balls recipe is a tradition in our house at Christmastime, but the treats are delightful any time of the year. —Alberta McKay, Bartlesville, Oklahoma
I make these attractive, buttery cookies to serve at our remote guest lodge, and all the cooks in the kitchen are addicted to them! —Patsy Wolfenden, Golden, British Columbia
We make and decorate these cutouts for different holidays and give lots of them as gifts. Last year, we baked a batch a week before Christmas to be sure we'd have plenty to give and plenty for ourselves, too. These rich cookies melt in your mouth. —Kim Hinkle, Wauseon, Ohio
Here's a snack for serious chocolate lovers. These enticing cookies are crisp on the outside and soft on the inside, somewhat bittersweet and very chocolaty. I usually make them to share at get-togethers. Otherwise, I'd eat them all myself! I'm always asked for the recipe. —Delaine Fortenberry, McComb, Mississippi
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and—as with most of my favorite recipes—she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. —Rose Mabee, Selkirk, Manitoba
Each Christmas, I make about 600 cookies to share with family and friends. The holidays wouldn't be the same without several batches of these colorful goodies. —Sybil Brown, Highland, California
These easy-to-make, old-fashioned sugar cookies simply melt in your mouth! I've passed this recipe around to many friends. After I gave it to my sister, she entered the cookies in a local fair and won best of show. —Sylvia Ford, Kennett, Missouri
"Hey, these are good!" is the surprised remark I hear when I bake these for the family. As simple as it may seem, all I do is follow directions. This works exceptionally well when it comes to making cookies. —Ian Badeer, Hickman, Nebraska
This cookie recipe—a favorite of our four children—has been in my collection for years. Sometimes I'll substitute mint-flavored chips for the semisweet chocolate chips. Either way, the chocolate cookies disappear quickly. This is one of our favorite easy chocolate chip cookie recipes. —Sheri Ziesemer, Olympia, Washington
White baking chips and macadamia nuts are a fantastic duo in these buttery cookies. They are a nice change from the classic chocolate chip ones. —Cathy Lennon, Newport, Tennessee
Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang’ll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! —Diane Neth, Menno, South Dakota
The history of this whimsically named treat is widely disputed, but the popularity of this classic cinnamon-sugar-coated cookie is undeniable! —Taste of Home Test Kitchen
Capture the taste of campfire s'mores in your kitchen. Graham cracker crumbs added to chocolate chip cookie dough bring out the flavor of the fireside favorite. Melting the cookies' marshmallow centers in the microwave makes them simple to assemble. —Abby Metzger, Larchwood, Iowa
You can add many different flavors to butter cookies to make them your own. Try an alternate type of citrus zest, or add an alternate liquid to change things up. —Sara Lark, Raton, New Mexico
This is the cookie recipe I created for the Las Vegas World Food Championships 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. —Amy Freeze, Avon Park, Florida
These buttery little rounds add beautiful color to a platter of treats. Fill the thumbprint in the center with any fruit preserves you like. —Taste of Home Test Kitchen
These crispy classics are loaded with crunchy chopped toffee and almonds, so there's no doubt as to why they're my husband's favorite cookie. I used to bake them in large batches when our four sons still lived at home. Now I whip them up for the grandchildren! —Alice Kahnk, Kennard, Nebraska
I usually make these bite-size orange cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida
These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. —Joanne Valkema, Freeport, Illinois
I've relied on this mix for these light sugar cookies for years, even selling it at bazaars. I package it in a plastic bag tied with pretty ribbon and attach a cookie cutter and copy of the recipe. —Eneatha Attig Secrest, Mattoon, Illinois
A friend gave me the recipe for these cookies many years ago, and they’re as delicious as the ones Mom used to make. The secret to the recipe is to measure exactly (no guessing on the amounts) and to not overbake. —Wendy Coalwell, Abbeville, Georgia
These sandwich cookies taste rich and buttery and have a lovely lemon filling. The recipe has been in our family since the 1950s, when my mother got it from a French friend in her club. —Phyllis Dietz, Westland, Michigan
This recipe is one of my family's favorites, and I make the treats a lot, especially at Christmas. I have three children and eight grandchildren, and every one of them loves those "peanut butter thingies," as the grandchildren call them! —Jodie McCoy, Tulsa, Oklahoma
My student job in college was in the bakery. These dreamy morsels take me back to that special place and time. Red velvet lovers will appreciate this fun take on the cake. —Christina Petri, Alexandria, Minnesota
You’ll need just four items to whip up these delightful cookies. Confectioners’ sugar highlights the cracked tops to give them their snowflake appearance. —Linda Barry, Dianna, Texas
I won a baking contest with these chunky glazed cookies that are so easy, even novice bakers can pull them off. What makes them special? Fresh cranberries. —Laurie Cornett, Charlevoix, Michigan
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. These biscotti keep and freeze well. —Susan Nelson, Newbury Park, California
I get tremendous satisfaction making and giving time-tested yuletide treats like these soft, chewy cookies. Dipping them in white chocolate makes much-loved gingersnaps even more special. —Laura Kimball, West Jordan, Utah
These spiced-just-right whoopie pies combine two popular flavors in one fun treat. The moist cookies are rolled in sugar before baking for a bit of crunch. —Jamie Jones, Madison, Georgia
Covered in chopped nuts and drizzled with chocolate, these cookies are delicious and pretty, too. Everybody looks forward to munching on them during the holidays. —Elizabeth Marino, San Juan Capistrano, California
I took these lime and coconut macaroons to our annual cookie exchange, where we name a queen. I won the crown! —Milissa Kirkpatrick, Angel Fire, New Mexico
Chocolate lovers will get a double dose when they bite into this cakelike cookie. The cookies are especially popular served alongside a big scoop of mint chocolate chip ice cream! —Renee Schwebach, Dumont, Minnesota
Dotted with cranberries, orange zest and vanilla chips, these cookies are so colorful and fun to eat. They look lovely on a dessert tray and would be a great addition to your Christmas cookie lineup.
—Pat Habiger, Spearville, Kansas
Guests will stand in line to kiss the cook when these treats are served!
For a change of pace, try them with chunky peanut butter, too. —Canada60, Tasteofhome.com Community
These soft banana cookies have a cakelike texture and lots of flavor that everyone seem to love. It's one of the best banana cookie recipes I've found. —Vicki Raatz, Waterloo, Wisconsin
This almond spritz cookies recipe can be left plain or decorated with colored sugar and frosting. In our house, it just wouldn't be Christmas without some cookie press recipes.—Tanya Hart, Muncie, Indiana
My family always requests these soft molasses cookies. These chewy molasses cookies are also great for shipping as holiday gifts or to troops overseas. —Kristine Chayes, Smithtown, New York
Coconut lovers will have extra reason to celebrate when they taste these cakelike drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie swaps. —Donna Scofield, Yakima, Washington
I'm a busy mother of two young children. I work in our school office and help my husband on our hog and cattle farm. When I find time to bake a treat, I like it to be special. The creamy filling gives traditional peanut butter cookies a new twist. —Debbie Kokes, Tabor, South Dakota
Emily adores both food and writing, so combining those passions as a writer for Taste of Home makes perfect sense. Her work has also appeared in Birds & Blooms and on TV Insider. When she’s not eating peanut butter straight from the jar, you'll find her running or birdwatching. Emily is currently a journalism graduate student at the University of Missouri.