Walnut Chocolate Chip Cookies are chocolate chip cookies filled with walnuts and rolled oats that are based on DoubleTree cookies. Try my Soft Chocolate Chip cookies for a classic cookie without any nuts.

Broken Walnut Chocolate Chip Cookies - Doubletree Copycat Cookie from Overhead

Walnut Chocolate Chip Cookies {DoubleTree Copycat}

If you have checked into a DoubleTree Hotel, you have probably been given a delicious and warm chocolate chip cookie. The cookie has become their signature. In fact, you can even buy their cookies. But, why buy them when you can make your own batch of these walnut chocolate chip cookies? This is the recipe they recently released to the world! If you love nuts in cookies, be sure to also try my White Chocolate Macadamia Nut Cookies, too!

Raw Ingredients for Walnut Chocolate Chip Cookies - Doubletree Copycat Cookie

Walnut Chocolate Chip Cookies Ingredients

Room Temperature Ingredients: For best results, make sure your butter and eggs are at room temperature. Butter needs to be at room temperature (65°F) for it to cream properly with the sugar.

Brown Sugar: Use light brown sugar. Light brown sugar contains about 3 1/2% molasses, compared to double that in dark brown sugar.

Chocolate Chips: Go with semi-sweet chocolate chips.

Walnuts: I love the added crunch and flavor the walnuts give these cookies. However, leave them out if you prefer.

One Walnut Chocolate Chip Cookies - Doubletree Copycat Cookies

How to Store Cookies

Store the leftovers in an airtight container, at room temperature, for up to 5 days. Wrap a cookie in a paper towel and warm it up in the microwave for 15-25 seconds for a just-baked type cookie.

Half of a Walnut Chocolate Chip Cookies

Can I Freeze Walnut Chocolate Chip Cookies?

Yes! With this recipe making such a large batch, it’s good to know that you can freeze the baked cookies OR the cookie dough. To freeze the cookies after they have been baked, let them cool completely. Place the cooled cookies on a parchment paper-lined baking sheet and place them in the freezer for 1-2 hours. Remove from the freezer and store in a freezer-safe container for 3-4 weeks.

To freeze the dough, place the balls of dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer for 1-2 hours, or until the dough balls are completely frozen. Once frozen, transfer the dough to freezer-safe zipper bags. When ready to bake, simply bake as many of the cookies as you need from frozen. You may need to increase the baking time by 1-2 minutes.

5 from 7 votes

Walnut Chocolate Chip Cookies {DoubleTree Copycat}

Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Walnut Chocolate Chip Cookies are chocolate chip cookies filled with walnuts and rolled oats that are based on the DoubleTree Hilton Hotel cookies.


  • 1 cup (2 sticks / 227 g) butter, softened
  • ¾ cup (150 g) granulated sugar, plus 1 tablespoon
  • ¾ cup (150 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 ¼ teaspoons vanilla extract
  • ¼ teaspoon freshly squeezed lemon juice
  • 2 ¼ cups (281 g) all-purpose flour
  • ½ cup (45 g) rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 pinch cinnamon
  • 2 ⅔ cups (448 g) semi-sweet chocolate chips
  • 1 ¾ cups (205 g) chopped walnuts


  • Preheat oven to 300°F. Line baking sheets with parchment paper and set aside.
  • In the bowl of a stand mixer, cream butter, sugar, and brown sugar on medium speed for about 2 minutes.
  • Add eggs, vanilla, and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
  • With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Do not overmix.
  • Remove bowl from the mixer and stir in chocolate chips and walnuts.
  • Portion dough with a 3 tablespoon scoop about 2 inches apart onto the lined baking sheets.
  • Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
  • Remove from oven and let cool on the baking sheets for about an hour before serving.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. This is now my go to cookie recipe. I have used other addons, but always keep ther lemon juice and oats. Thank you!

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