These Massive Chocolate Chip Pecan Cookies are bakery-style thick, chewy as ever, fudgy as can be, and packed with chocolate and pecans. They require super simple ingredients you are sure to have in your kitchen, call for two bowls, and have an optional chill time for added softness.
My Aunt Betsy makes giant heart-shaped chocolate chip pecan cookies every Valentine’s Day. When I say those cookies are special, please know that I mean it. This is the FIRST chocolate chip cookie I’ve shared on the blog, so it’s only fitting to pay homage to the cookies I’ve been obsessed with for as long as I can remember.
Thick, Chewy, and Irresistible
These cookies are thick as ever- that’s because there’s a whopping 4 tablespoons of dough packed into each cookie.
These cookies are thick as a result of a few very intentional ingredients and steps. They cookies have corn starch, which help to create soft, stable cookies. Corn starch contributes to the structure, meaning it helps our cookies stay thick and puffy. Additionally, there is a slightly lower amount of leavening agents compared to other cookie recipes, also contributing to thickness!
These babies are chewy as can be! They are slightly crunchy on the outside and packed to the brim with chocolate chips and pecans. The texture of these is just wonderful- I promise!
To Chill or Not to Chill Pecan Cookies
These massive chocolate chip pecan cookies CAN be chilled, but they DO NOT HAVE TO BE! Let’s dive into this-
- No Chill: Cookies will stay thick but could be more likely to spread or fall. Dense and chewy texture.
- Chill: More flavorful, softer, less of a chance of spreading.
Either option will result in that classic chocolate chip cookie flavor we know and love. The changes are subtle but present! Both options have their advantages and disadvantages, so choose what works best for you when baking these!
If you choose to chill, chill the dough in rolled balls for 1 hour and up to overnight. Cookie dough needs to be in the fridge, tightly covered, for up to 5 days before baking.
Massive Chocolate Chip Cookie Tips
- Room Temperature Ingredients: Using room temperature ingredients is SO important, especially if you choose to skip the chilling! Room temperature ingredients contribute to texture, flavor, color, and shape… don’t try to cut corners!
- Roll into BALLS: This may seem obvious, but it is SO important! Rolling your dough into tight, smooth balls helps these cookies to have a beautiful shape!
- Baking: Do not overbake these cookies. Doing so will create denser, crunchier cookies. If that’s what you are going for, that’s great! If not, the cookies should not be golden brown on top. They will be light in color and will look slightly wet in the centers. Cookies will continue to bake as they cool on the cookie sheet.
- Bakery-Look: To achieve that bakery look, reserve some chocolate chips and pecans to add to the top of the ubaked dough balls AND to the tops of the freshly baked cookies. This makes such a difference!
How to Store Chocolate Chip Pecan Cookies
Serve cookies warm and fresh for best taste! They keep for up to 4 days at room temperature if they are tightly sealed. The longer these cookies sit, the less soft they will be! I wish we could prevent that, but it’s the sad truth!
Cookie dough can be frozen for up to 3 months, and baked cookies can be frozen for up to 4 months. Both should be in airtight containers!
These Massive Chocolate Chip Pecan Cookies are the thickest, chewiest, and most chocolatey cookies. Made with simple ingredients, two bowls, and an optional chill time, these are easy and quick to whip up!
- 3/4 cup (165g) unsalted butter, room temperature
- 2/3 cup (170g) light brown sugar
- 1/3 cup (75g) granulated sugar
- 1 large egg (50g), room temperature
- 1 large egg yolk (20g), room temperature
- 2 teaspoons (8g) vanilla extract
- 2 1/4 cups (315g) all purpose flour
- 1 tablespoon (8g) corn starch
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (3g) salt
- 1 1/2 cups (255g) semi sweet chocolate chips (3/4 cups mini chocolate chips and 3/4 cup regular)
- 1 1/2 cups pecans, chopped
- IF SKIPPING CHILL TIME: Preheat oven to 325 degrees Fahrenheit and line baking sheets with parchment paper.
- In a large bowl with a hand mixer or the bowl of your stand mixer, cream room temperature butter, granulated sugar, and light brown sugar together until smooth, light, and creamy. This should be about 4 minutes of mixing on medium speed.
- Add room temperature egg and egg yolk, mixing until smooth and combined. Mix vanilla extract into the mixture.
- In a medium-sized bowl, whisk flour, corn starch, baking soda, baking powder, and salt together for 2 minutes. This creates some air and ensures the ingredients are fully combined.
- Slowly add dry ingredients to your wet ingredients, scraping down the sides of the bowl as you mix. Do not overmix.
- Add chocolate chips and chopped pecans, mixing until just incorporated.
- Roll dough into balls, using a heaping 1/4 cup of dough for each cookie. If desired, top dough balls with additional chocolate chips and pecans.
- IF CHILLING: Cover dough balls or place them in an airtight container. Chill for 1 hour or overnight if preferred.
- Place dough balls at least 2 1/2 inches apart on your baking sheet. Bake cookies at 325 degrees Fahrenheit for 15-18 minutes. Edges will start to turn light golden brown, tops will be light in color and will look slightly wet.
- Allow cookies to finish baking and cooling on the cookie sheet for at least 15 minutes! Store in an airtight container at room temperature.
Keywords: Bakery Cookies, Massive Chocolate Chip Cookies, Pecan Cookies, Chocolate Chip, Cookies