Dolly Parton’s GIANT Chocolate Chip Cookies

 

Ingredients

For the Cookie Dough

• 1 cup (227 g) unsalted butter, softened
• 1 cup (200 g) granulated sugar
• 1 cup (220 g) packed brown sugar
• 2 large eggs
• 2 teaspoons alcohol-free vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 2 cups (340 g) semisweet chocolate chips
• 1 cup (115 g) chopped pecans or walnuts, optional

Optional Finishing Ingredients

• A small pinch of flaky salt for the tops
• Extra chocolate chips for pressing onto the cookies before baking
• Extra chopped pecans or walnuts for garnish

Preparation

Before beginning, place the butter on the counter and allow it to soften naturally. Softened butter should be easy to press with a finger but should not be melted or oily.

Preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats.

Measure the flour carefully. For the most consistent cookies, spoon the flour into measuring cups and level the tops rather than scooping directly from a packed container.

Instructions

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Instructions

 

Step 1: Cream the Butter and Sugars

Place the softened butter in a large mixing bowl. Add the granulated sugar and packed brown sugar.

Using a hand mixer or stand mixer, beat the butter and sugars together until the mixture becomes light, creamy, and fluffy. This usually takes about 2 to 4 minutes.

Properly creaming the butter and sugar helps incorporate air into the dough and contributes to the finished cookie’s texture.

Step 2: Add the Eggs

Add the eggs one at a time, mixing well after each addition.

Scrape down the sides of the bowl as needed so everything combines evenly.

Add the alcohol-free vanilla extract and mix until incorporated.

At this stage, the mixture should look smooth and creamy.

Step 3: Prepare the Dry Ingredients

In a separate bowl, whisk together:

• All-purpose flour
• Baking soda
• Baking powder
• Salt

Mixing these ingredients separately helps distribute the leavening agents and salt throughout the flour before they are incorporated into the wet ingredients.

Step 4: Combine the Wet and Dry Mixtures

Gradually add the dry ingredients to the butter mixture.

Mix on low speed just until the flour disappears. Avoid overmixing the dough because excessive mixing can develop too much gluten and make the cookies tougher.

The dough should be thick, soft, and scoopable.

Step 5: Add the Chocolate Chips and Nuts

Fold in the semisweet chocolate chips using a sturdy spatula or wooden spoon.

If using pecans or walnuts, fold them in at the same time.

Make sure the chocolate and nuts are distributed evenly throughout the dough so every giant cookie receives plenty of filling.

Step 6: Shape the Giant Cookies

For truly oversized cookies, use approximately 1/4 to 1/3 cup of dough per cookie.

Place the portions onto the prepared baking sheets, leaving plenty of room between them because the cookies will spread during baking.

For especially thick cookies, gently shape each portion into a tall mound rather than flattening it completely.

Press a few additional chocolate chips onto the tops if desired.

Step 7: Bake

Place the baking sheet in the preheated oven.

Bake for approximately 12 to 16 minutes, depending on the size of the cookies and your preferred texture.

The edges should become lightly golden while the centers may still look slightly soft.

Do not wait until the centers appear completely firm. The cookies will continue cooking from the residual heat of the baking sheet after they leave the oven.

Step 8: Cool

Remove the baking sheet from the oven and allow the cookies to rest for about 5 to 10 minutes.

During this time, the edges will firm up while the centers remain tender.

Transfer the cookies carefully to a wire rack and allow them to cool further.

For the best texture, enjoy one while it is still slightly warm.

Method

The secret to these giant cookies is not complicated. The method is based on building a rich butter-and-sugar foundation, adding the eggs and vanilla, and then incorporating the dry ingredients gently.

Creaming the softened butter with both types of sugar creates a flavorful base. Granulated sugar contributes sweetness and helps with spreading and crispness, while brown sugar contributes moisture and a deeper caramel-like flavor.

The eggs bind everything together and give the cookies structure. Vanilla rounds out the flavors, while baking soda and baking powder help create the desired lift.

Once the flour is added, the dough should be mixed only until combined. The chocolate chips and nuts are then folded in by hand to avoid overworking the dough.

Because these are giant cookies, the dough portions should be considerably larger than those used for ordinary chocolate chip cookies. The result is a cookie with substantial crispy edges and a soft, chewy center.

Baking Tips

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Baking Tips

 

Use Softened Butter

Allow the butter to soften at room temperature. Do not substitute melted butter unless you are intentionally changing the recipe.

Do Not Overmix

Once the flour is added, mix only until incorporated. Overmixing can produce cookies that are less tender.

Give the Cookies Space

Giant cookies need more room on the baking sheet than ordinary cookies. Bake them in batches rather than crowding the pan.

Watch the Centers

The centers should look slightly underdone when the cookies are removed from the oven. They will continue setting as they cool.

Chill the Dough if Necessary

If your kitchen is particularly warm or the dough seems very soft, refrigerate it for 20 to 30 minutes before shaping.

Chilled dough can also produce thicker cookies.

Make Them Uniform

Using a large cookie scoop or measuring cup helps keep the cookies approximately the same size, which allows them to bake more evenly.

Variations

Chocolate-Pecan Giant Cookies

Use chopped pecans for a classic combination of buttery cookie, semisweet chocolate, and toasted nut flavor.

Chocolate-Walnut Cookies

Walnuts provide a slightly more earthy flavor and a softer crunch.

Extra Chocolate Cookies

For serious chocolate lovers, add a combination of semisweet and milk chocolate chips.

Salted Chocolate Chip Cookies

Sprinkle a tiny amount of flaky salt over the tops immediately after baking. The salt contrasts beautifully with the sweetness of the cookie.

No-Nut Version

Simply leave out the nuts. The cookies will still be rich, chewy, and packed with chocolate.