Let’s take a stroll down memory lane to when you last checked into a Hilton Hotel and got handed one of those scrumptious, warm DoubleTree cookies. Mmm, they just smell like a cozy hug in bakery form. Here’s why these signature cookies are something you absolutely need in your life, my friends. I’m talking chocolatey goodness, chewy-licious bites, and a sprinkle of nostalgia all wrapped into one homemade treat. They’re super easy to tackle in your own kitchen, and your taste buds will thank you.

Alright, confession time: My hubby and kiddos lose their minds over these cookies. It’s like every time they get a whiff of these goodies baking, they turn into cookie scavengers. True story: one night my youngest, half asleep, stumbled into the kitchen claiming he “sensed a cookie emergency.” Thus, these heavenly treats have become our special weekend cookie ritual. Imagine us, surrounded by a mess of flour and scattered chocolate chips — total chaos but totally worth it.

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Why You’ll Love This Copycat DoubleTree Cookies

1. Because stealing cookies from a Hilton lobby is frowned upon. (Kidding, sort of.)
2. You’ll feel like an at-home baker superstar because they taste THAT amazing.
3. Sneaking extra cookie dough bites — who can possibly resist?
4. They fill your house with a smell that’s basically a family hug in scent form.

How to Make It

Alright, buckle up, sweet friends. Grab a big bowl and toss in some butter and sugar — go ahead and give it a mix like you’re mad at 2020. Throw in an egg or two, and the mysterious power of vanilla extract. Stir like you’re making a potion from your own kitchen witchery. Next up are the dry ones — flour, baking soda, and a pinch of salt for sass. Mix those in like they’re at a cookie dance party. Fold in your chocolate chips, as many as your heart desires. Chill that dough like it’s the end of a long day. Pop those bad boys on a baking sheet, give ’em a little oven tan, and tada! Cookies to drool over.

Ingredient Notes

– **Butter**: Creamy essential; your cookies will love it. Just don’t melt it, unless you like pancake cookies.
– **Sugar**: Sweeten the deal; I sneak extra brown sugar sometimes. No regrets.
– **Flour**: The foundation! Skip it, and you’ll have chocolate soup, no joke.

**Recipe Steps**

1. Mix butter and sugar until they’re basically best friends.
2. Add eggs and vanilla, stir like you mean it.
3. Combine dry ingredients and become the cookie DJ they need.
4. Fold in chocolate chips with the grace of a kitchen bear hug.
5. Bake until your kitchen smells like cookie dreams!

What to Serve It With

Tips & Mistakes

– Pro-tip: Sneak some cookie dough for yourself. Baker’s rights.
– Ovens are funny; depending on yours, maybe keep an eye out so they don’t go from golden to blackened.

Storage Tips

Toss any leftovers (as if) in an airtight container. They’re not great cold, but super stealthy for breakfast. Speaking from personal experience.

Variations and Substitutions

Okay, some raw honesty. Sub in nuts for some chips if you feel nutty (ha!). And once, when the cupboard was bare, I used toffee bits — not too shabby.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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