There’s something special about a homemade chocolate chip cookie. It might be the buttery aroma filling the kitchen, the golden edges fresh from the oven, or that irresistible first bite while the chocolate is still warm and gooey.
These Dolly Parton’s Giant Chocolate Chip Cookies take that classic homemade feeling and make it extra special. They’re generously sized, soft and buttery in the center, packed with chocolate chips, and finished with optional pecans or walnuts for a satisfying crunch.
Inspired by Dolly Parton’s generous spirit and love of sharing, these cookies are made to be enjoyed with family, friends, neighbors, or anyone who deserves a little homemade sweetness.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts, optional
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line large baking sheets with parchment paper or lightly grease them.
Because these are giant cookies, make sure you leave plenty of space between each portion of dough.
2. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
This usually takes about 2–3 minutes with an electric mixer.
Creaming the butter and sugar properly helps create a lighter texture while giving the cookies their classic chewy, buttery character.
3. Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla extract and mix until everything is smooth and well combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture.
Mix just until the flour is incorporated. Avoid overmixing, as too much mixing can make the cookies tougher.
5. Add the Chocolate Chips
Fold in the chocolate chips using a wooden spoon or rubber spatula.
If you’re adding nuts, gently fold in the chopped pecans or walnuts as well.
The dough should be thick and loaded with chocolate chips and nuts.
6. Shape the Giant Cookies
Scoop large portions of dough onto the prepared baking sheets.
For truly giant cookies, use approximately ¼ cup of dough per cookie.
Leave plenty of space between each cookie because the dough will spread as it bakes.
For an extra bakery-style appearance, press a few additional chocolate chips onto the tops of the dough balls before baking.
7. Bake
Bake for approximately 12–16 minutes, or until the edges are lightly golden while the centers still look slightly soft.
Don’t wait for the centers to become completely firm in the oven. The cookies will continue cooking from the residual heat after they’re removed.
8. Cool
Allow the cookies to cool on the baking sheet for about 5–10 minutes.
Then carefully transfer them to a wire rack to cool completely.
For the best experience, enjoy one while it’s still slightly warm and the chocolate is soft and melty.
Tips for Perfect Giant Cookies
Use softened butter: Room-temperature butter blends more easily with the sugar and creates a better cookie texture.
Don’t overbake: The centers should look slightly underdone when the cookies come out of the oven. This helps keep them soft.
Give them room: Giant cookies need more space than regular cookies. Bake in batches if necessary.
Add extra chocolate: Pressing a few chocolate chips onto the tops before baking gives the finished cookies a beautiful bakery-style appearance.
Toast the nuts: If using pecans or walnuts, lightly toasting them before adding them to the dough can bring out their natural flavor.
Optional Nut-Free Version
If you’re baking for someone with a nut allergy or simply prefer classic chocolate chip cookies, leave out the pecans or walnuts.
The cookies will still be rich, buttery, and packed with chocolate.
How to Store
Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
To keep them extra soft, place a small piece of bread inside the container. Replace it when it becomes dry.
You can also freeze the baked cookies in a freezer-safe container for longer storage.
Freezing Cookie Dough
The dough can also be portioned and frozen before baking.
Place scoops of cookie dough on a lined baking sheet and freeze until firm. Transfer the frozen dough portions to a freezer bag or airtight container.
Bake directly from frozen, adding a few extra minutes to the baking time as needed.
Serving Ideas
These giant cookies are perfect with:
- A cold glass of milk
- Hot coffee
- Tea
- Hot chocolate
- Vanilla ice cream
For an extra indulgent dessert, warm a cookie slightly and serve it with a scoop of vanilla ice cream.
Recipe Details
Prep Time: 15 minutes
Bake Time: 12–16 minutes per batch
Total Time: About 30–40 minutes
Yield: Approximately 12–16 giant cookies
Difficulty: Easy
Oven Temperature: 350°F (175°C)
A Cookie Made for Sharing
There’s something especially comforting about baking a big batch of cookies and having enough to share.
Whether you bring a few to a friend, leave some for the neighbors, or simply enjoy them around the kitchen table with family, these giant chocolate chip cookies are all about that simple homemade feeling.
Soft, buttery, chocolate-filled, and generously sized, they’re the kind of cookies that are hard to keep to yourself.