Big, Soft, Chewy & Loaded With Chocolate
If you love classic homemade chocolate chip cookies, these Dolly Parton’s GIANT Chocolate Chip Cookies are a must-try. They’re wonderfully large, golden around the edges, soft and chewy in the center, and packed with plenty of melty semisweet chocolate chips. These oversized cookies are perfect when you want something extra special. They make an impressive dessert for holidays, family gatherings, bake sales, parties, or simply a cozy afternoon treat with a cold glass of milk or a hot cup of coffee.
🛒 Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts, optional
👩🍳 Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper if desired. This makes cleanup easier and helps prevent sticking.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set the mixture aside while you prepare the cookie dough.
3. Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, granulated sugar, and vanilla extract until creamy, smooth, and fluffy. Creaming the butter and sugars properly helps create cookies with a deliciously soft and chewy texture.
4. Add the Eggs
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to make sure everything is evenly incorporated.
5. Add the Flour Mixture
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 dense or tough.
6. Add the Chocolate Chips
Fold in the semisweet chocolate chips and chopped walnuts, if using. Make sure they’re evenly distributed throughout the dough so every giant cookie gets plenty of chocolate.
7. Shape the Giant Cookies
Use a large cookie scoop or ice cream scoop to portion the dough onto the prepared baking sheets. Leave plenty of space between each cookie because the dough will spread as it bakes.
8. Bake
Bake for 10–12 minutes, or until the edges are golden brown while the centers still look slightly soft. Don’t worry if the centers appear a little underdone when you remove them from the oven. They will continue to set as they cool, helping create that soft, chewy middle.
9. Cool
Allow the cookies to cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely. For the ultimate experience, enjoy one while it’s still slightly warm and the chocolate chips are soft and melty. 🍪🍫
⭐ Tips for Perfect Giant Chocolate Chip Cookies
For the best texture, use softened butter rather than melted butter. The butter should be soft enough to press easily with your finger but not greasy or liquid. Chilling the dough for about 30 minutes before baking can help prevent excessive spreading and produces thicker cookies. Use a large ice cream scoop to create evenly sized cookies. This also helps ensure that all the cookies finish baking at approximately the same time. Don’t overbake the cookies. The edges should be golden while the centers remain soft. Overbaking will result in a firmer, less chewy cookie. For extra chocolate flavor, reserve a few chocolate chips and gently press them onto the tops of the cookies immediately after they come out of the oven.
🌰 Optional Additions
Chopped walnuts add a delicious crunch and pair beautifully with the chocolate chips. If you’re not a fan of walnuts, you can leave them out completely. For a richer chocolate flavor, replace some of the semisweet chips with dark chocolate chips. You can also add a small pinch of flaky sea salt on top of the warm cookies for a delicious sweet-and-salty finish.
🧊 Storage
Store completely cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, place the cookies in a freezer-safe container or bag and freeze for up to 3 months. Allow them to thaw at room temperature before serving. The cookie dough can also be portioned and frozen before baking, making it easy to enjoy freshly baked giant cookies whenever you want.
❓ Frequently Asked Questions
Why are these cookies so large?
The dough is intentionally portioned into large scoops, creating oversized cookies with crisp golden edges and soft, chewy centers.
Can I make smaller cookies?
Yes. Simply use a smaller cookie scoop and reduce the baking time. Keep a close eye on them because smaller cookies will bake faster.
Should I chill the dough?
Chilling isn’t absolutely necessary, but 30 minutes in the refrigerator can help control spreading and produce thicker, chewier cookies.
Can I leave out the walnuts?
Absolutely. The walnuts are optional, and the cookies are delicious with chocolate chips alone.
📋 Recipe Information
Prep Time: 15 minutes
Chilling Time: 30 minutes, optional
Cooking Time: 10–12 minutes
Total Time: Approximately 27–57 minutes
Servings: 12 giant cookies
Calories: Approximately 320 kcal per cookie
Course: Dessert, Cookies
Cuisine: American
❤️ Final Thoughts
These giant chocolate chip cookies are everything a homemade cookie should be: buttery, golden, chewy, chocolate-packed, and big enough to feel like a special treat. Serve them warm with a glass of cold milk, alongside coffee, or pile them onto a dessert platter for your next gathering. Once you make these oversized cookies, don’t be surprised if everyone starts asking when you’re making the next batch! 🍪🍫❤️