These thick fat pecan chocolate chip cookies have a crunchy outside and a more doughy center – you can bake them through if you make them smaller, but these giant cookies are fun to make and eat!
How I created this pecan chocolate chip cookie
A few months ago some of my local friends had a chocolate chip cookie taste test and tried all of the local cookie shops cookies! As a cookie lover I couldn’t wait to try the winner, and the next week I got to try it out.
While I personally didn’t love it (they used a brand of chocolate chips I don’t care for AND it was more chip than dough – and I tend to like less chips and more dough… BUT I did love how FAT and THICK and huge these cookies were so I wanted to try to create one I’d like better.
Then I found this Levain Bakery walnut cookie recipe from a Bountiful Kitchen – I prefer pecans to walnuts, and again I wanted a little less of the nuts and chocolate chips and a little more dough/cookie.
Also I didn’t care for the full 6 oz size and preferred these 3.10 oz cookies. The 6 oz size needed to be cooked longer, and I prefer my cookies less baked. And these are still a large thick cookie – bigger than a normal cookie.
I have to say I did like adding cake flour to cookies vs only using all purpose! It def created a different effect to cookies. I think everyone needs multiple chocolate chip cookies in their collection.
I adore my Oatmeal chocolate cookie recipe – my dad’s recipe – and I always will, but it’s nice to have a new cookie recipe to use.
Just take me to the Best Chocolate Cookie Recipe already!
If you’d rather skip my tips and tricks for making these cookies and links to other great recipes and get straight to this delicious cookie recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Tips for making these fat thick cookies
- By making these cookies so large (3.10 – 3.15 oz each) the outside will be slightly golden and crunchy and the inside will be slightly doughy still – if you want them baked all the way through make the cookies smaller
- I like to use Trader Joes chocolate chips because they melt so beautifully and stay melted longer vs going hard again right away.
- Don’t overly chop the pecans – it will help with the thickness of the cookies.
- You want to let these cookies set before eating, not just cool – kinda like how you let a cheesecake set before enjoying – the center will continue to cook as they set and cool completely – I like them best after about an hour, but some like them best after just 15 mins when they are still a little warm and raw-ish
- You can make your own cake flour if you haven’t been able to find any (or if you just want to save money – I have a recipe for cake flour here
- Make sure to use a kitchen scale, not just a large cookie scoop – and don’t roll the balls, leave them rough to get more texture in the final cookie
Pecan Chocolate Chip Cookies
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If you love Cookies you’ll love these other decadent recipes too!
To watch me make these big thick chocolate chip pecan cookies in a cooking show play the video in the recipe card. There should also be a short teaser auto playing for you. You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.
Thick Pecan Chocolate Chip Cookies
- 2 cups butter softened
- 1 1/2 cups light brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 2 tsp vanilla
- 3 cups cake flour
- 3 cups all purpose flour
- 1 Tbsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups roughly chopped pecans
- 3 cups semi sweet chocolate chips
- preheat the oven to 400 degrees
- beat the butter until creamy
- add the sugars and beat until light and fluffy
- add the eggs and beat until just incorporated
- add the cake flour and beat together
- add the all purpose flour, baking powder and salt, beat until totally incorporated
- add the pecans and chocolate chips and pulse until mixed together, if you mixer struggles then fold together by hand
- scoop out 3.10 – 3.15 oz of dough at a time, keep the dough balls rough
- bake for 9 mins, the cookie edges will become golden
- let cool at least 15 mins – I recommend closer to an hour for the center to set