Thick Pecan Chocolate Chunk Cookies

If you’re craving a big, thick cookie with crispy outer edges, a gooey middle, and lots of chocolate and pecans, you’re in the right place! These cookies are absolutely indulgent!

We recently took a vacation to Maine and one of our stops was a delightful little cookie shop that served HUGE thick cookies. They were served warm and still had that gooey middle we all crave! My husband and I couldn’t stop thinking about those cookies, so the day after we got home from our trip, I started testing a new cookie recipe to replicate them. I must have really been feeling inspired because an hour later, I had done it. I had made something spectacular!

Chilling the dough

After a little more testing, I found that the best results came after freezing the cookie dough for an hour before baking. If you’re looking for that ultra gooey, dense middle of the cookie, I highly recommend freezing the dough for an hour, overnight, or up to a couple days! However, if you JUST can’t wait, you may bake the cookies right away. They’ll spread a little bit more in the oven and will be a little crispier, but they’ll still be amazing. Enjoy!