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 Thick Pecan Chocolate Chunk cookies are absolutely indulgent!

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The Inspiration

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!

I also created another flavor variation in this style for Thick & Chewy White Chocolate Pistachio Cookies!

How to make Thick Pecan Chocolate Chunk Cookies

These homemade pecan chocolate chunk cookies have a thick, dense texture that’s wonderfully satisfying. Instead of traditional chocolate chips, chocolate chunks create larger pockets of melted chocolate throughout the cookies. Chopped pecans add a little crunch and a rich, nutty flavor that pairs beautifully with the chocolate.

The dough comes together with simple ingredients, making this an easy twist on a classic chocolate chip cookie. For even more flavor, lightly toasting the pecans before adding them to the dough brings out their natural nuttiness.

Tips for Making the Best Pecan Chocolate Chunk Cookies

• Chill the dough. 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.
• Use good-quality chocolate. Chocolate chunks give these cookies larger pockets of chocolate, but you can also use a chopped chocolate bar.
• Toast the pecans. This is an optional step, but lightly toasting the pecans brings out their flavor and adds a little extra depth.
• Don’t overmix the dough. Once the flour is added, mix just until the ingredients are combined to keep the cookies tender.
• Don’t overbake. These cookies are meant to be thick and hearty. Remove them when the edges are set and the centers still look slightly soft.

Storage Instructions

Store leftover thick pecan chocolate chunk cookies in an airtight container at room temperature for up to 4 days. For the best texture, enjoy them within the first couple of days.

You can also freeze the baked cookies for up to 2–3 months. Allow them to thaw at room temperature before serving. Alternatively, freeze portioned cookie dough and bake from frozen, adding a few extra minutes to the baking time.