Your quarantine baking is about to get even more delicious.


Is there anything more satisfying than a chocolate chip cookie? The answer is no. But some chocolate chip cookies are better than others, and if you’ve ever stayed at a DoubleTree by Hilton, you know that’s the cold, hard truth.

If you’re a member of the DoubleTree by Hilton chocolate chip cookie tribe, you’ll be excited to learn that, for the first time, the company has released its recipe for the ooey gooey delicious treats. And since we can’t spend the night in its hotels right now, as we’re all staying home to combat the spread of the coronavirus, is there anything sweeter the Hilton could’ve given us?

Hannah Walhout, a Travel + Leisure editor, will certainly be making these cookies during quarantine, probably to transport her out of the house and into sweet memories growing up. “DoubleTree cookies were the highlight of many family road trips growing up,” she recalled. “Even in college, when the DoubleTree was the go-to for visiting parents, I would always insist on picking up my family members in the lobby so I could snag one.”

Now, you can snag one at home with the recipe below, and help Walhout answer the burning question asked when leaving the DoubleTree in Claremont, California: “How do they always keep the chocolate chips so warm and gooey?!”

And once you’ve had your cookie fix, get ahead on your weekend plans by busting out your blender and creating another classic Hilton recipe: the original Piña Colada, which was invented at the Caribe Hilton in San Juan, Puerto Rico back in 1954.

Until then, happy baking.

DoubleTree Chocolate Chip Cookie Recipe

Makes 26 cookies


  • ½ pound butter, softened (2 sticks)
  • ¾ cup plus 1 tbsp. granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ¼ tsp. vanilla extract
  • ¼ tsp. freshly squeezed lemon juice
  • 2 ¼ cups flour
  • 1/2 cup rolled oats
  • 1 tsp. baking soda
  • 1 tsp. salt
  • Pinch of cinnamon
  • 2 2/3 cups Nestle Toll House semi-sweet chocolate chips
  • 1 ¾ cups walnuts, chopped


  1. Cream butter, sugar, and brown sugar in a stand mixer bowl on medium speed for about two minutes.
  2. Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about two minutes, or until light and fluffy, scraping down bowl.
  3. With the 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 three tablespoons) onto a baking sheet lined with parchment paper, about two inches apart.
  6. Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
  7. Remove from oven and cool on baking sheet for about one 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 two inches apart. Bake until edges are golden brown and center is still soft.