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Ladies and gentlemen, the recipe of DoubleTree Chocolate Chip Cookies


A month has passed since the implementation of the enhanced community quarantine and everyone has gone beyond just longing to go out. Many are now sharing photos of their not-so-distant past, travel escapades, fun times in the city, and other shenanigans they used to normally do outside. #UntilTomorrow is for real. Even getting coffee seems like a luxury we miss a lot right now.

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To help us pass the time, DoubleTree by Hilton blessed us with the recipe for its beloved chocolate chip cookies. Thank you, Internet! Served since 1986, the comfort treat has gained popularity among guests checking in the hotel. The recipe for the cookies has been a long-kept secret until recently.


“We know this is an anxious time for everyone,” said Shawn McAteer, SVP and global head, DoubleTree, in a statement. “We hope families enjoy the fun of baking together during their time at home, and we look forward to welcoming all our guests with a warm DoubleTree cookie when travel resumes.”

Well, let’s get baking!

DoubleTree Chocolate Chip Cookie Recipe

Makes 26 cookies


  • ½ pound butter, softened (2 sticks)
  • ¾ cup + 1 tablespoon 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
  • ½  cup rolled oats
  • 1 tsp baking soda
  • 1 tsp. salt
  • Pinch of cinnamon
  • 2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
  • 1 ¾ cups chopped walnuts


  1. Cream butter, sugar, and brown sugar in the bowl of a stand mixer 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 an hour.

  8. 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 a parchment paper-lined baking sheet about two inches apart. Bake until edges are golden brown and center is still soft.

Source: Manila Bulletin (

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