Top Secret Recipes Version of Doubletree Hotel's Chocolate Chip

"Heavenly is all I can say!! I had these cookies on a trip many years ago while staying at a Doubletree Hotel (they left one on each pillow each day after cleaning the rooms) and always thought they were "THE BEST" chocolate chip cookies I had ever eaten! I have searched High and Low for a recipe for anything similar to what I had eaten at the Doubletree and recently found this recipe (unfortunately I can't remember where I got the recipe from)and have made them several times since. They are a little more time-consuming than regular chocolate chip cookies but well worth the extra time! This recipe makes extra large cookies. I'm not sure as to the exact prep time and I don't always chill the dough overnight) From Even More Top Secret Recipes."
photo by Juju Bee photo by Juju Bee
photo by Juju Bee
photo by VeggiePetsitter photo by VeggiePetsitter
photo by VeggiePetsitter photo by VeggiePetsitter
photo by VeggiePetsitter photo by VeggiePetsitter
photo by PaulaG photo by PaulaG
Ready In:
20 cookies




  • Preheat oven to 350 degrees.
  • Grind oats in a food processor or blender until ground fine.
  • Combine ground oats with flour, baking soda, salt and cinnamon in a medium bowl.
  • In a separate bowl combine the butter, sugars, vanilla and lemon juice and mix with mixer until combined.
  • Add the eggs and mix until smooth and creamy.
  • Stir the dry ingredients into the wet ingredients and blend well.
  • Add the chocolate chips and macadamia nuts to the dough and mix by hand until ingredients are well mixed.
  • Spoon rounded 1/4 cups full (yes, 1/4 cups!) onto ungreased, nonstick cookie sheet.
  • Place scoops of dough 2" apart (you don't need to press dough flat).
  • Bake 16-18 minutes or until cookies are light brown and soft in the middle.
  • Let cool.
  • Store in sealed container to keep soft.
  • (for best results chill dough overnight).

Questions & Replies

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  1. blepchenske
    WOW! I'm an airline pilot and stay at Doubletree Hotels often. I'm also a Chocolate Chip Cookie-avore. I've been looking for the recipe for ages and finally tried this one. This is without a doubt the ONE. I followed the recipe exactly as followed except for: freezing the dough for 2 hours in lieu of refrigerating overnight as I couldn't wait that long :), making smaller cookies (1 TBSP portions instead of 1/4 cup -- 9 minutes, 100 calories ea -- I'm on a diet, ya' know!) and I used 1/2 macs and 1/2 walnuts. I'm not completely sure the original uses mac nuts. I could be wrong. You won't go wrong with the original recipe as written -- even using mac nuts. Don't reduce this or add that and this IS THE BEST COOKIE RECIPE EVER!
  2. Docs Mom
    OMG, I think this is the best chocolate cookie chip cookie I%u2019ve made so far! I think the ground oat meal, cinnamon and lemon really set it apart from all others. Cut back on the sugar to 1/2 cup each. Got rave reviews.
  3. VeggiePetsitter
    These were wonderful. I wasn't sure whether to try this version or the doubletree copycat recipe on, so I made half a batch of each side by side to compare. The allrecipes recipe stayed in a lump on the cookie sheet and got cakey. This recipe spread out and came out crispy on the outside and soft and chewy in the middle. Just make sure to take them out of the oven when they're still a bit on the soft side. It was when I was looking thinking they're not ready yet, give them another two or three minutes that they came out best. When I gave them the extra two or three minutes they were too crunchy and lost all their chewiness. I used half the chocolate chips and chilled the dough overnight and they came out about perfect. In the pictures I posted this recipe is the darker one, the allrecipes one is the lighter.
  4. frogfun
    One more thing - these really aren't good "fresh out of the oven" cookies. They taste better after they've been sitting around a while at room temperature.
  5. SweetOnKeto
    These are tricky, but really amazing. They can come out kind of average if you don't take your time. 1. I think one bag of chocolate chips is more than enough. 2. The Chilling is VITAL. I baked a small portion of the dough right away and chilled the rest overnight. The 'chilled dough' cookies were SO so so much better. And even better 2 days later. Amazing crispy chewy texture and less sweet somehow. 3. I baked smaller cookies on the top rack of my oven for about 12 minutes. The baked beautifully. THIS IS A GREAT RECIPE AND WORTH THE EFFORT!!! THANK YOU!


  1. loriyeargan
    These turned out fantastic, just like the ones you can get from the Doubletree hotels!! The only change I made was to use pecans instead of macadamia nuts. Awesome cookies!!!
  2. imanahmed123
    Hmmm, well the taste is great, but i followed the recipe exactly and they turned out flat as a pancake :( Not exactly, the perfect cookie. i chilled them over night, no substitutions except for walnuts instead of macadamia nuts. What did i do wrong? they dont look like any of the photos.
  3. FoodFromSicily
    These were the the best CC cookies I've ever made. I made them smaller (rounded tspns full) and did not refridgerate beforehand. They made approx. 4 dozen. I flattened them a bit before baking and timed them for 14 minutes. They came out extremely well with just enough crispiness. I also used pecans instead of macadamias and chocolate chunks instead of chips. Great recipe. This is a keeper for sure. Thanks!
  4. startnover
    We make these all the time but we use ground walnuts instead of macadamia nuts. They turn out great every time. I never chill and it is not a problem.
  5. Bluezee
    Anita - great recipe! I followed Heather's hints (didn't grind oats & didn't chill). I substituted pecans for macadamia nuts as well. Excellent flavor w/ the cinnamon & the hint of lemon (secret ingredients). I scooped them w/ an ice cream scooper & baked for 16 mins. Can't say enough about this recipe!



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