These giant chocolate chip cookies are thick, buttery, soft in the center, and packed with plenty of melty chocolate chips. Inspired by the big, generous cookies Dolly Parton is known for, they’re perfect when you want a bakery-style treat that feels extra special.
Ingredients
- 1 cup (226 g) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2½ cups semi-sweet chocolate chips
- 1 cup chopped pecans or walnuts, optional
Instructions
- Preheat the oven to 350°F (175°C). Line large baking sheets with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine the dry ingredients: In another bowl, whisk together the flour, baking soda, and salt.
- Make the dough: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing.
- Add chocolate chips: Fold in the chocolate chips and optional chopped nuts until evenly distributed.
- Make them GIANT: Scoop approximately ¼ cup of dough per cookie and place the portions several inches apart on the prepared baking sheets. Gently shape each mound into a thick round.
- Bake for about 12–16 minutes, depending on the size of your cookies. The edges should be lightly golden while the centers still look slightly soft.
- Cool: Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack. They’ll continue to set as they cool.
Tips for Perfect Giant Cookies
- Don’t overbake. Slightly underdone centers give these cookies their soft, chewy texture.
- For extra chocolate flavor, use a mixture of semi-sweet and milk chocolate chips.
- Chill the dough for 30 minutes if you want thicker cookies that spread less.
- For an especially bakery-style appearance, press a few extra chocolate chips onto the tops immediately after baking.
- Store cooled cookies in an airtight container for up to 4–5 days.
Serving Idea
Serve one of these oversized cookies slightly warm with a cold glass of milk, coffee, or vanilla ice cream. The combination of crisp golden edges, a soft center, and melted chocolate makes them hard to resist!