🍪 Dolly Parton’s Giant Chocolate Chip Cookies
These giant chocolate chip cookies are thick, soft, buttery, and loaded with melty chocolate chips! Perfect for sharing with family, enjoying with a cup of coffee, or satisfying your sweet tooth. ❤️
Ingredients
- 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
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups (340 g) semisweet chocolate chips
- 1 cup (115 g) chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line 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.
- Add the eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Make the dough: Gradually add the dry ingredients to the butter mixture. Stir until just combined, then fold in the chocolate chips and optional nuts.
- Shape the cookies: Scoop large portions of dough, about ¼ cup each, onto the prepared baking sheets, leaving plenty of space between them.
- Bake: Bake for 12–16 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Cool: Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack.
Tips for perfect giant cookies 🍪
- Chill the dough for 30 minutes for thicker cookies.
- Don’t overmix after adding the flour.
- For extra chocolatey cookies, press a few chocolate chips onto the tops before baking.
- Keep them in an airtight container for up to 4–5 days.
Enjoy your giant, bakery-style chocolate chip cookies! ❤️🍪