DoubleTree Shares Its Secret Chocolate-Chip Cookie Recipe

CALIFORNIA — With tourism stalled and families stuck inside statewide, due to stay-home, coronavirus restrictions, DoubleTree by Hilton is offering a sweet respite for the self-quarantined: the official recipe for its coveted, chocolate-chip cookies.

The sharing of this recipe — and it's the real McCoy, not an internet knockoff — is a first for the hotel chain, which, until now, closely guarded the secret to the warm and gooey goodies offered to hotel guests at check-in.

“We know this is an anxious time for everyone,” said Shawn McAteer, DoubleTree's senior vice president. “A warm chocolate-chip cookie can’t solve everything, but it can bring a moment of comfort and happiness."

Over the years, many fans have tried to crack the cookie-creation code, posting online numerous copycat recipes to the treats, which actually hold a place in history as the first food baked in orbit aboard the International Space Station. More than 30 million of these cookies are consumed annually by hotel guests, according to company officials, who hope the recipe reveal helps lighten the burden of these challenging times.

“We hope families enjoy the fun of baking together during their time at home," McAteer said, "and we look forward to welcoming all our guests with a warm DoubleTree cookie when travel resumes.”

DoubleTree is part of the Virginia-based Hilton chain, which had its headquarters in Beverly Hills until 2009.

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DoubleTree Signature Cookie Recipe

Makes 26 cookies

• 1/2 pound butter, softened (2 sticks)
• 3/4 cup + 1 tablespoon granulated sugar
• 3/4 cup packed light brown sugar
• 2 large eggs
• 1 1/4 teaspoons vanilla extract
• 1/4 teaspoon freshly squeezed lemon juice
• 2 1/4 cups flour
• 1/2 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pinch cinnamon
• 2 2/3 cups Nestle Toll House semi-sweet chocolate chips
• 1 3/4 cups chopped walnuts

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.

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.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. 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.

COOK’S NOTE: 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.

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