Giant Chocolate Chip Cookies

These Giant Chocolate Chip Cookies are thick, soft in the center, lightly golden around the edges, and packed with plenty of chocolate chips and chunks. The photo shows an especially generous, bakery-style cookie, so this version is designed to produce large, substantial cookies with a tender middle and plenty of melted chocolate.

The image is labeled as “Dolly Parton’s Giant Chocolate Chip Cookies,” but the exact recipe shown in the image is only partially visible. Dolly Parton also has an officially branded chocolate-chip cookie mix that makes soft, chewy cookies, while several published giant-cookie recipes use different ingredient ratios. (Baking with Dolly) So the recipe below is a homemade giant-cookie version inspired by the pictured style, rather than a claim that it is Dolly Parton’s official homemade recipe.

🍪 Giant Chocolate Chip Cookies

Recipe Details

  • Prep Time: 20 minutes
  • Chilling Time: 30–45 minutes
  • Bake Time: 14–18 minutes per batch
  • Total Time: About 1 hour 15 minutes
  • Yield: 10–12 large cookies
  • Oven Temperature: 350°F (175°C)
  • Texture: Soft, thick, chewy center with golden edges

Ingredients

Cookie Dough

  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) packed light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 3 cups (375 g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon fine salt
  • 2 cups (340 g) semi-sweet chocolate chips
  • ½ cup (85 g) chopped milk or semi-sweet chocolate, optional

For the Tops

  • ½ cup additional chocolate chips or chocolate chunks
  • Flaky sea salt, optional
  • 1 tablespoon chopped walnuts or pecans, optional

Instructions

1. Prepare the Baking Sheets

Preheat your oven to 350°F (175°C).

Line two large baking sheets with parchment paper. Because these are oversized cookies, give each portion plenty of room to spread.

2. Bring the Butter to the Right Temperature

The butter should be softened but not melted. It should be easy to press with your finger while still holding its shape.

Melted butter can cause the cookies to spread much more than intended.

3. Cream the Butter and Sugars

Add the softened butter, granulated sugar, and brown sugar to a large mixing bowl.

Beat for approximately 2–3 minutes, until creamy, smooth, and slightly lighter in texture.

This step helps incorporate air into the dough and contributes to the finished cookie’s texture.

4. Add the Eggs

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

Scrape down the sides of the bowl so the butter and sugar mixture is evenly incorporated.

5. Add the Vanilla

Pour in the vanilla extract and mix until combined.

Vanilla adds a warm background flavor that works particularly well with chocolate.

6. Combine the Dry Ingredients

In a separate bowl, whisk together:

  • Flour
  • Baking soda
  • Baking powder
  • Salt

Distributing the leavening agents through the flour first helps prevent concentrated pockets of baking soda or salt.

7. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the butter mixture.

Mix on low speed just until the flour disappears.

Do not overmix. Once the dough comes together, stop mixing.

8. Add the Chocolate

Fold in the 2 cups of chocolate chips using a rubber spatula or wooden spoon.

If using chopped chocolate, fold that in as well.

Using both chips and chopped chocolate creates different-sized pockets of chocolate throughout the cookies.

9. Chill the Dough

Cover the bowl and refrigerate the dough for 30–45 minutes.

Chilling helps the large dough portions hold their shape while baking and can help produce thicker cookies. Published giant-cookie recipes similarly use chilling or carefully sized dough portions to manage spreading. (Sweet Recipes)

10. Portion the Giant Cookies

For large bakery-style cookies, divide the dough into 10–12 portions.

For 10 cookies, each portion will be roughly 100–110 g.

Roll each portion gently into a ball. Don’t compact the dough excessively.

11. Add Extra Chocolate

Place the dough balls on the prepared baking sheets.

Press a few additional chocolate chips or chocolate chunks into the top of each dough ball.

This gives the finished cookies the loaded chocolate appearance shown in the picture.

12. Bake

Bake for approximately 14–18 minutes, depending on the size of your cookies.

Look for:

  • Golden edges
  • A set outer surface
  • A noticeably softer center

Don’t wait for the entire cookie to become deeply brown. The cookies will continue firming as they cool.

13. Let Them Rest

Remove the baking sheet from the oven and leave the cookies on the sheet for 8–10 minutes.

Large cookies are delicate when they first come out of the oven.

14. Transfer to a Rack

Carefully transfer the cookies to a wire rack and allow them to cool further.

For the softest texture, enjoy them slightly warm.

15. Optional Finishing Touch

If you like a sweet-and-salty flavor combination, sprinkle a very small amount of flaky sea salt over the warm cookies.

This is completely optional.

How to Get Thick, Soft Giant Cookies

Don’t melt the butter. Softened butter gives you much more control over the dough.

Measure flour accurately. If using cups, spoon flour into the measuring cup and level it rather than packing it down.

Don’t overmix. Mix only until the flour has disappeared.

Chill the dough. This is particularly helpful for very large cookies.

Don’t overcrowd the baking sheet. Giant cookies need substantial space.

Remove them while the centers are still soft. If you bake until the centers look completely firm, the finished cookies can become harder after cooling.

Published giant chocolate-chip cookie recipes commonly use large dough portions and leave generous space between cookies for spreading. (PBS)

Chocolate Options

For a richer cookie, use a combination of:

  • Semi-sweet chocolate chips
  • Milk chocolate chunks
  • Dark chocolate chunks

You can also use all semi-sweet chocolate if you prefer a more classic flavor.

For an especially chocolate-filled appearance, reserve some larger chocolate pieces for pressing onto the cookies immediately before baking.

Optional Nut Version

Add ¾ cup (85 g) chopped pecans or walnuts to the dough.

Fold them in at the same time as the chocolate.

The nuts add crunch and pair especially well with brown sugar and chocolate.

Make Smaller Cookies

Although this recipe is designed for giant cookies, you can easily make regular-sized cookies.

Divide the dough into smaller portions and reduce the baking time. Start checking them several minutes earlier because smaller cookies cook faster.

Dolly Parton’s commercially sold cookie mix, for example, provides separate directions for large and regular cookies, with the larger version taking longer to bake. (Directions for Me)

Storage

Allow the cookies to cool completely before storing.

Place them in an airtight container at room temperature.

For the best texture, enjoy within 2–3 days.

You can also freeze the baked cookies in a freezer-safe container. Separate layers with parchment paper and thaw at room temperature.

Freezing Cookie Dough

The dough can also be portioned before baking.

Place the shaped dough portions on a tray and freeze until firm. Transfer them to a freezer-safe container or bag.

When you’re ready to bake, place the frozen dough portions on a lined baking sheet and allow additional baking time as needed.

Serving Ideas

Serve these giant cookies with:

  • Cold milk
  • Hot chocolate
  • Coffee
  • Tea
  • Vanilla ice cream
  • Fresh berries
  • A drizzle of melted chocolate

They also make an impressive dessert for birthdays, family gatherings, bake sales, and casual celebrations.

Recipe Notes

The most important factor in getting cookies like the ones pictured is dough consistency. If the dough seems extremely soft or sticky after mixing, refrigerate it longer before shaping.

If your cookies spread too much, make sure your butter wasn’t melted and chill the remaining dough before baking another batch.

If your cookies remain unusually thick, gently flatten the dough balls slightly before baking.

For consistent results, weighing the dough portions with a kitchen scale is especially useful when making giant cookies.

Nutrition Information

Because these are large, traditional chocolate-chip cookies, nutrition will vary considerably depending on the final cookie size and the amount and type of chocolate used. For that reason, an exact nutrition calculation should be based on the actual ingredients and the number of cookies produced.

The recipe is intended as a regular homemade dessert, not as a restrictive or weight-loss recipe.

Frequently Asked Questions

Can I use salted butter?

Yes. If using salted butter, reduce the added salt slightly.

Can I use only chocolate chips?

Absolutely. The chopped chocolate is optional.

Why did my cookies spread too much?

Common causes include overly warm butter, insufficient flour, a very warm kitchen, or dough that wasn’t chilled sufficiently.

Why are my cookies hard?

Overbaking is one of the most common reasons. Giant cookies should be removed while the centers are still soft.

Can I make these without nuts?

Yes. The recipe is delicious without nuts.

Can I use dark chocolate?

Yes. Dark chocolate gives the cookies a deeper, less sweet chocolate flavor.

Can I make the cookies smaller?

Yes. Simply divide the dough into smaller portions and begin checking them earlier during baking.