Copycat Doubletree Hotel Chocolate Chip Cookies

Thanks for being patient with me last week! In over eight years of blogging, I don’t think I’ve gone a full week without posting a recipe or three. Many of you checked in to wonder if everything was ok – thank you! I didn’t fall down a hole or get stuck in my pantry shoving chocolate chips in my mouth (although that wouldn’t be a bad way to go).

The truth is, I had full intentions of having posts scheduled and ready to go up as we made our way to California (cousin’s wedding + first time trip to Disneyland), but the weeks leading up to our departure were insane. In.Sane.

And I was running on empty when we left and didn’t have the time to get recipes posted. I’m sorry! I really am. But it felt good to {mostly} disconnect for a week. And here we are! Back at it again. The trip was fabulous and I had a blast meeting so many of you randomly at Disneyland and in the Fresno area – thanks for grabbing me to say hi. So fun!

So now, let’s talk about howΒ Instagram’s making me feel super lame with their front and center timestamp. I swear I didn’t realize it was 20w ago that I promised you this recipe. I’m pretty sure I was in the middle of this and also this and this.

Lame excuses, I know, but ones I’m obviously trying to pass off anyway to rationalize my negligence in empty promises.

Let us not focus on the past and instead talk about these dreamy chocolate chip cookies. Is there room in your heart for one more chocolate chip cookie recipe? I say yes. And here’s why: mini chocolate chips, for one.Β Perhaps you use them exclusively (hi, mom), but if not, mini chocolate chips belong in these cookies. I’ve made them with regular ol’ semisweet chocolate chips and they aren’t the same. Really.

I think it has something to do with this next reason: these cookies, as you can see, are not thick and puffy and cakey and chewy, they’re thin and soft and buttery and just super yummy (sidenote: the cookies will probably be a bit thicker if you aren’t a slacker like me and actually chill the dough – insert eye rolling emoji here).

Copycat Doubletree Hotel Chocolate Chip Cookies

I’ve made these cookies at least a dozen times over the last few months and they continue to be a favorite. That very, very light hint of cinnamon is fab, and if you’ve made one of my favorite cookies of all time, you’ll know already I’m a huge fan of cookies where the dry mixture is made partly from blending the oats.

I’ve never stayed at a DoubleTree hotel nor have I had the original DoubleTree hotel cookie, but these cookies stand alone in their deliciousness. No high falutin’ hotel reputation needed, if you ask me. Make them and you’ll see! (Also, check out the notes in the recipe for a few additional tips.)

One Year Ago: My Favorite Peanut Butter Cookies
Two Years Ago: Chicken Cordon Bleu Lasagna
Three Years Ago: Thai-Style Chicken and Quinoa Salad

Doubletree Hotel Copycat Chocolate Chip Cookies

Yield: Makes about 3 dozen cookies

Doubletree Hotel Copycat Chocolate Chip Cookies

These cookies freeze beautifully! As with almost all my drop cookie recipes, I bake them and let them cool completely - then put them in a large tupperware-like container (with sheets of waxed paper between each layer) and freeze.

Since I know you may be wondering the same thing, I have no idea what the little bit of lemon juice does or does not do in this recipe. I haven't tried a side-by-side comparison without it because we love the version below (and yes, bottled juice works just fine).

I mention this in the recipe below but these cookies are a teensy bit better if the dough is chilled. Except for a handful of recipes, I'm usually the one rolling my eyes at chilling cookie dough (come on!) but sometimes you get what you pay for. I admit, I bake these cookies right away a lot, but when I chill the dough, I'm always a tiny bit happier with the outcome (even though I'm a total grump about doing it).


  • 1/2 cup (1.75 ounces) old-fashioned oats
  • 2 1/2 cups (12.5 ounces) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup (2 sticks, 8 ounces) butter, softened to room temperature
  • 3/4 cup (5.5 ounces) light brown sugar
  • 3/4 cup (5.5 ounces) granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon juice (see note above)
  • 2 large eggs (about 3.5 ounces)
  • 2 cups (12 ounces) mini chocolate chips
  • 1 cup finely chopped toasted pecans (optional, but delicious)


  1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silpat liners.
  2. In a food processor or blender, pulse the oats until finely blended. Add the flour, baking soda, baking powder, salt and cinnamon and pulse a few times until evenly combined.
  3. In a large mixing bowl using a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy, 2-3 minutes. Add the eggs, lemon juice, and vanilla, and mix until creamy and light in color, 3-4 minutes.
  4. Stir in the dry ingredients and mix until it starts to come together but there are still a lot of dry spots. Add the chocolate chips (and pecans, if using) and mix until just combined and no dry streaks remain.
  5. Portion the dough into 1 1/2-tablespoon (or so) size mounds (I use my #40 cookie scoop), lining them up on a parchment-lined baking sheet and refrigerate for at least an hour or up to two days. If you are rolling your eyes about refrigerating, I get it and so I will say you CAN bake them right away but they will be a little thinner and the flavor won't be quite as good (but I do it all the time, let's be honest).
  6. Before baking, I like to roll them in my hands quickly to form uniform balls. Place a couple inches apart on the baking sheets.
  7. Bake for 11-12 minutes, until the edges are set but the cookies are still soft in the center. Remove to a wire rack to cool completely.

Recipe Source: adapted slightly from The Little Kitchen by way of Food GeeksΒ (I added weights, changed the leavening and a few amounts just a little)

51 Responses to Doubletree Hotel Copycat Chocolate Chip Cookies

  1. Helen says:

    Glad your trip was fabulous !!! I’m proud of you for going a week without a post … You totally deserved that break !! I can never have too many chocolate chip cookie recipes .. Can’t wait to try this one…. Although I’m incredibly resistant to cookie dough chilling

  2. Linda from Labrador says:

    So good you took a rest from blogging – have so much enjoyed trying your recipe s
    Most every day my daughters and I – check to see whats new –
    Often we recommend the food – we ve tried. . .
    Thank you for enriching our lives by all your hard work.

  3. Catherine says:

    I’m so glad you had a great week off, you deserve it!

  4. Melody says:

    Yes, Mel, you never need apologize for disconnecting! It’s so hard and we all feel so guilty for doing that.

    Melody from Fort Worth

  5. Karen says:

    Everyone needs time to just rest and think. I am happy to see these cookies as with all of your recipes. They all turn out great and that is impressive. I am happy to see you are well.

  6. Jill says:

    Yesterday I was making your snicker doodle recipe and did a little research to see if my Cream of Tartar was too old to use in the recipe. I found out that it is a powdered acid. The elementary school teacher and science-nerd in me found that interesting πŸ™‚ The acid is needed in recipes to react with the base (baking soda), producing some “bubbles” that make the cookies puff up as they bake. I assume that the acidic lemon juice in this recipe reacts with the baking soda to help with leavening. I just mixed a little baking soda and lemon juice and it fizzed nicely. And just to top off your Science of Baking lesson today, baking powder has both an acid and a base that make up the powder, so it is often used alone to leaven quick breads and other baked goods.

  7. Paige says:

    These cookies look amazing! We’ll have to try them soon!

  8. Michelle DeJong says:

    So glad you enjoyed some time away. These look delicious, and I can’t wait to try them! I do have a question about the weight for both of the sugars. I believe that 1 cup of sugar is 7 ounces, so the 3/4 cup would be 5.25 ounces. The 11.25 ounces for each 3/4 of a cup in the recipe seems high. Not that I mind sweet cookies;)

    • Mel says:

      Hi Michelle – ack! You are right. The cup measure (3/4 cup) is correct but I mistyped the weight amount. Thanks for letting me know. I just fixed it!

  9. Angela says:

    Glad you are back! More glad you took a vacation! 8 years of fabulous . . . wow! It has been a great 8 years for me.

  10. Tanya M. says:

    So glad you had a great trip!! And yay for disconnecting every once in a while πŸ™‚
    These cookies look delish.. we are huge choc chip cookie fans here so we’ll be trying these! And I have to laugh.. because of the name of the cookie all the ads on my side bar are hotel ads. πŸ™‚
    Good luck with laundry and everything that comes after being gone from home for a week!

    • Anona D says:

      We are in the Fresno area! Do you have family here? Erin & Jed Walker are our dear dear friends from Michigan. It would be fun if you had family here in Fresno that we might know also =).

      THANKS for all the great recipes!

      • Mel says:

        Yes, we were in the Fresno area for my cousin Randy’s wedding (his family used to live there and he married a girl from Clovis).

  11. MelanieL says:

    When a recipe brings back memories…My sister and I went to NYC in the summer of ’05 and stayed at the Doubletree Times Square. Those cookies were a delicious start to a wonderful weekend in NYC!

  12. Laurel says:

    Glad you had a fantastic vacation!! We missed you!

  13. Elisabeth says:

    These cookies look wonderful!! Can’t wait to try them!! Missed you and glad you were able to take the fam on vacation to Disney, the kids grow up to quickly πŸ™‚

  14. Andrea says:

    Hi, your contact form isn’t working and I had a question to send you…wondering if there’s a better way to contact you.

  15. Amanda w. says:

    Hey Mel,
    So glad u had a great trip! Never feel bad for taking time off;). We will still be here when’s get back:).
    If I don’t own a blender or food processor yet. I am a big baker and would mainly want it for blending oats, Oreos, graham crackers;). I can’t decide which one to invest in first! What would you recommend? And which brand or each?

    And do You usually mix your cookie dough in a Bosch? I have a kitchen aid but I am debating getting a bosh bc I can’t do double batches of anything in my kitchen aid. And I am wondering if Bosch mixes cookie dough better overall anyway?

    Thanks for taking time to help me!!!!! Love your site!

    • Amanda w. says:

      Sorry so many typos I typed it on my phone

    • Mel says:

      That’s a hard question – I use both my blender and food processor a lot but I guess since I also use my blender every morning for smoothies, I’d say go for that (if you think you’ll multi-purpose it). Although I really do love my food processor. I have a Blendtec blender.

      I use my Bosch for cookie dough especially if I’m doubling a recipe (otherwise I usually just pull out my handheld electric mixer). It mixes cookie dough excellently! I love my Bosch. πŸ™‚

  16. Natalie Feller says:


    made these tonight. Love the flavor but mine turned out puffy and cakey. Any idea what I did wrong?

    • Mel says:

      Darn! Did you weigh the dry ingredients by any chance?

      • Natalie says:

        No. Maybe I will try again and weigh them. I read the instructions again and I think I may have over mixed the dough also. I got a bit distracted. I am cooking one handed these days because of a shoulder injury so I am a bit clumsy and slow.


  17. Karen says:

    Hi Mel,
    Thanks to you I went to the skin doctor yesterday for some scaly patches on my nose. You gave me the push I needed. I had two pre-cancerous lesions removed from the side of my nose. You did such a great service by posting your struggles with skin cancer. I applaud you and thank you for your bravery.
    I also want to thank you for the many recipes my family enjoys from your postings. You are such a dear.

    • Mel says:

      Oh my goodness, I’m so happy you got into the doctor, Karen! Seriously, your note gave me goose bumps – I’m so grateful you had spots removed before they turned more serious!

  18. Olya says:

    My husband’s cousin Randy got married last week as well in the same area, but we couldn’t go. His last name isn’t Hathaway by chance, is it? It would be awesome if we were related!!

  19. Julianne says:

    We made these today as the recipe is written – they are wonderful! The mini chocolate chips are just right for these slightly-delicate treats. And, they are pretty cookies – nice and uniform and just all-around good. Thank you!

    PS – we are so jealous you got to go to CA and see the wedding and such. Can’t wait to meet Randy’s new bride. We both wish we could’ve been there!

    • Julianne says:

      Followup: Ryan came home, tried one and said these are the best cookies he’s ever had. Then he had two more. The kids have all enjoyed several, too. Thank you!

  20. Kate says:

    I would love on post on your recommendations/experiences at Disney Land!!

    • Blynn says:

      I love this recipe! I made these today…and chilled them…and they turned out perfect! Thank you for posting it Mel!

  21. ann in E. oregon says:

    Instead of chilling the dough in balls, could I just chill the dough itself, then shape it into balls & bake? Thanks! πŸ™‚

  22. Sarah says:

    As soon as I saw this post yesterday I knew i had to make these cookies! I picked up some mini chocolate chips on the way home and got baking. I was pretty sure they were going to be amazing and that I would want more than three dozen cookies so I doubled the recipe. I’m so glad I did! These were the perfect family home evening treat and they were perfect to pack in lunches today. The extras are in the freezer but I know they won’t last long. Thanks for another great recipe!

  23. Those look amazing – but then I’m always up for trying a new chocolate chip cookie recipe. And I rarely (or never) bother with chilling dough in the interest of having cookies faster! πŸ™‚ Glad you had a nice trip – unplugging is always such a nice break isn’t it?!

  24. Annie says:

    I am excited to make these cookies! I am just confused about the mini chocolate chips. Are they milk chocolate or semi-sweet? I have to make everything the exact way you post it, Mel. You are the Queen of the Kitchen! I have a renewed love for cooking and baking. And all my dinner ideas come from your blog only. (I am not kidding). Thank you!

    • Mel says:

      Hi Annie – great question! I’ve only ever seen mini chocolate chips in semisweet (never milk). I usually grab the Nestles (yellow bag) or Ghiradellis (silver bag).

  25. Nancy says:

    These cookies are great! I love the texture with the rolled oats. It’s a hearty cookie. I used walnuts instead of pecans because that’s what I had in the pantry.

  26. Cindy Hansen says:

    So I was talking with a friend today that use to work at a cookie shop, and she told me a little secret to beautiful cookies. She said they always rolled the dough into balls and froze the dough before baking. I’m going to be wild and crazy and freeze this dough before baking to see what happens.

  27. Barb says:

    I made these as written but I couldn’t resist adding brickle bits- like heath bar bits to the dough. They were soo goooood. still wondering what the lemon juice adds, but not going to question it, because it works.

  28. Curly girl foodie says:

    Tried the recipe and loved it. I did two pans fully baked and one pan a bit doughy. Our household likes the two different types of baked cookies. Have to say that these were delicious and we’ll have this recipe as the go to for chocolate chip cookies. Thank you for the recipe.

  29. Kate says:

    We love these cookies! I especially adore the texture of the ground oats, mini chips, and chopped pecans and the hint of cinnamon. I used lime juice for luck due to not having a lemon on hand. Don’t understand it but not going to question it. They’re perfection!

  30. Jocelyn says:

    We loved these cookies. Chilling the dough balls wasn’t quite as much work as I thought it would be. I just may start doing this with all my cookies! Thank you!

  31. Becca says:

    Mel! These are our absolute new favorite cookie! They’re a hit!Love the toasted nut flavor in there!

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