Copycat DoubleTree Cookies
Bake your own Copycat DoubleTree Cookies at home. These chewy, chocolate-filled cookies are easy to make and perfect for sharing with family.
There is something special about baking cookies that make the whole house smell warm and inviting. I chose to make DoubleTree Cookies because they are a classic favorite, known for their big, chewy texture and rich chocolate flavor. My family loves these cookies.
Every time I bake a batch, the kids rush to the kitchen as soon as they catch the smell of melting chocolate chips. These cookies are dense, sweet, and packed with chocolate in every bite. They feel indulgent, yet they are simple enough to make on a busy afternoon. They became an instant family favorite, and I knew I had to share the recipe so others could enjoy them too.
Questions You May Have About This Recipe
Can I freeze the dough?
Yes, you can freeze the dough in portions and bake them whenever you want fresh cookies.
Do I need to chill the dough before baking?
Chilling is recommended. It helps the Copycat DoubleTree Cookies keep their shape and gives them a better chewy texture.
Can I use dark chocolate instead of milk chocolate chips?
Yes, dark chocolate works well if you prefer a richer flavor.
Are these cookies soft or crunchy?
They are chewy on the inside with a slightly crisp edge.
How long do they stay fresh?
They stay fresh for about 4 to 5 days if stored in an airtight container.
What You Need to Make DoubleTree Cookies
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups plain flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 1/2 cups chocolate chips
1 cup chopped walnuts (optional)
How to Make DoubleTree Cookies
Preheat oven to 180C and line a baking tray with parchment paper.
Cream butter with both sugars until light and fluffy.
Beat in eggs one at a time, then mix in vanilla.
In another bowl, whisk together flour, baking soda, baking powder, and salt.
Add dry ingredients into the wet mixture and stir until combined.
Fold in chocolate chips and walnuts.
Chill dough for 30 minutes in the fridge.
Scoop dough onto tray, leaving space between each cookie.
Bake for 12 to 14 minutes until golden on the edges but still soft in the center.
Cool on the tray for 5 minutes before moving to a wire rack.
Tips
For thicker cookies, chill the dough for at least 1 hour.
If you like extra gooey centers, take them out at 11 minutes and let them set on the tray.
Swap walnuts for pecans or leave them out if you prefer nut-free cookies.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “These cookies turned out perfect. My family ate the whole batch in one evening.” Carol W.
⭐️⭐️⭐️⭐️⭐️ “I froze half the dough and baked fresh cookies later in the week. Worked great.” David R.
⭐️⭐️⭐️⭐️ “Good flavor and chewy texture. I added a pinch of cinnamon for extra warmth.” Susan L.
⭐️⭐️⭐️⭐️⭐️ “These reminded me of staying at the hotel. Soft, chewy, and full of chocolate.” Linda T.
⭐️⭐️⭐️⭐️ “Very tasty and easy to follow. I left out the nuts and they were still delicious.” Mark B.
Printable Recipe
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Copycat DoubleTree Cookies
Dense, chewy cookies filled with chocolate chips and optional walnuts. A family favorite that tastes just like the famous hotel version.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups plain flour
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 cups chocolate chips
- 1 cup chopped walnuts (optional)
Instructions
- Preheat oven to 180C and line a baking tray with parchment paper.
- Cream butter with both sugars until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Add dry ingredients into the wet mixture and stir until combined.
- Fold in chocolate chips and walnuts.
- Chill dough for 30 minutes in the fridge.
- Scoop dough onto tray, leaving space between each cookie.
- Bake for 12 to 14 minutes until golden on the edges but still soft in the center.
- Cool on the tray for 5 minutes before moving to a wire rack.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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