Dolly Parton's GIANT Chocolate Chip Cookies

Dolly Parton's GIANT Chocolate Chip Cookies – Soft, Chewy, and Absolutely Irresistible

There's something special about a cookie that's bigger than life, just like the woman who inspired it. Dolly Parton's Giant Chocolate Chip Cookies are everything a classic chocolate chip cookie should be, only better: crisp golden edges, a soft and chewy center, and pockets of melted chocolate in every single bite.

These aren't your average cookies. Made extra-large and packed with chocolate chips (and walnuts, if you like a little crunch), they're the kind of treat that steals the show at bake sales, family gatherings, or a cozy night in with a glass of milk. Simple ingredients, straightforward steps, and a big payoff — that's the Dolly Parton way.

Flavor & Texture Highlights

Crisp, golden edges with soft, chewy centers.
Rich buttery flavor with hints of brown sugar caramel.
Loaded with melty chocolate chips in every bite.
Optional walnuts add a satisfying crunch.
Bakery-style size that's perfect for sharing (or not).

Why You'll Love This Recipe

Big, bakery-style cookies made at home.
Simple pantry ingredients, no special equipment needed.
Perfectly balanced sweetness with rich chocolate flavor.
Easy enough for beginner bakers.
Great for gifting, parties, or a well-deserved treat.
Ready in under 30 minutes start to finish.

What You'll Need to Make This Recipe

All-purpose flour, baking soda, and salt form the base of the dough, giving these cookies their sturdy yet tender structure. Softened butter creates that rich, melt-in-your-mouth texture that makes every bite so satisfying.

A combination of brown sugar and granulated sugar is the secret to the perfect chew. Brown sugar adds moisture and a deep caramel flavor, while granulated sugar helps the edges turn beautifully crisp and golden.

Semisweet chocolate chips are the star of the show, melting into gooey pockets throughout the dough. Chopped walnuts are optional but add a lovely crunch and nutty flavor if you want to take these cookies to the next level.

The exact ingredient measurements are listed in the recipe card below.

How to Make Dolly Parton's Giant Chocolate Chip Cookies Step by Step

Step 1 – Prepare the Dry Ingredients

Preheat your oven to 375°F (190°C). In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 2 – Cream the Butter and Sugars

In a large bowl, beat the softened butter, brown sugar, granulated sugar, and vanilla extract until creamy and well combined.

Step 3 – Add the Eggs

Add the eggs one at a time, beating well after each addition until the mixture is smooth and fluffy.

Step 4 – Combine Wet and Dry

Gradually add the flour mixture to the butter mixture, blending well after each addition until a soft dough forms.

Step 5 – Fold in the Mix-Ins

Stir in the chocolate chips and chopped walnuts, if using, until evenly distributed throughout the dough.

Step 6 – Shape the Cookies

Drop large spoonfuls of dough onto ungreased baking sheets, spacing them well apart to allow room for spreading.

Step 7 – Bake

Bake for 10 to 12 minutes, or until the edges are golden brown but the centers are still soft and slightly underbaked.

Step 8 – Cool and Enjoy

Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Expert Tips

Chill the dough for 30 minutes before baking to prevent the cookies from spreading too much.
Use a large ice cream scoop for evenly sized giant cookies.
Don't overbake — the centers should look slightly underdone when you pull them out; they'll continue to set as they cool.
For extra gooey cookies, press a few additional chocolate chips on top right after baking.
Line your baking sheets with parchment paper for easy cleanup and even browning.

How to Store and Freeze Them

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a single layer, then transfer to a freezer bag for up to 3 months.

You can also freeze the raw dough in individual scoops and bake straight from frozen, adding an extra minute or two to the baking time.

Serving Ideas

A tall glass of cold milk
Vanilla ice cream sandwiched between two cookies
Warm with a drizzle of melted chocolate
Packaged in a tin for homemade gifts
Alongside coffee or hot cocoa

Frequently Asked Questions

Can I make the cookies smaller?

Yes. Use a regular-sized cookie scoop and reduce the baking time to about 8-9 minutes.

Do I have to chill the dough?

Chilling is optional but recommended if you want thicker cookies that spread less during baking.

Can I leave out the walnuts?

Absolutely. The walnuts are optional and the cookies are just as delicious without them.

Why are my cookies spreading too much?

This is usually caused by butter that's too soft or warm dough. Chilling the dough before baking helps solve this.