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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!
Mexican Wedding Cookies | Chocolate Chip Cookie Cone | Vanilla Bean Danish Cookies
Homemade Oreos | Chocolate Chip Cookie Cake | Chalkboard Cookies with Edible Chalk
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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
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!
4.52 from 25 votes
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 9 minutes minutes
cooling time: 1 hour hour
Total Time: 24 minutes minutes
Servings: 33 cookies
Calories: 392kcal
Author: Ashlee Marie
Ingredients
- 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
US Customary – Metric
Instructions
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
Video
Notes
the outside of the cookies will be crunchy and the inside will be more doughy – if you want them baked completely all the way through make smaller cookie balls
Nutrition
Calories: 392kcal | Carbohydrates: 43g | Protein: 5g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 215mg | Potassium: 204mg | Fiber: 3g | Sugar: 22g | Vitamin A: 384IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I’ll share your image in my Instagram stories!
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About Ashlee
With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...
Reader Interactions
Comments
Alicia
See AlsoHoliday Eggnog Biscotti recipe
We visited Utah a few weeks ago, and I finally got to try one of those late-night cookie bakeries that are all the rage, and I have to say – I am now on Team Fat Thick Cookie for life! Is it even really a cookie if it’s not an inch thick? 🙂 I’ve been wanting to try ABK’s recipe for a while, but I’m not the biggest fan of walnuts, so I think your version with pecans would be right up my alley!Reply
Kara
I think these are the thickest chocolate chip cookies I’ve ever seen! I’m definitely going to have to try them. I don’t have a Trader Joe’s by me, so I might ask my sister in law to pick up a bunch of chocolate chips for me. I can’t resist an ooey gooey chocolate chip cookie!Reply
Rosemary
Thick cookies have always been my favourite! And with the addition of pecans they sound amazing. I can’t wait to try the recipe!Reply
Ashlee Marie
Hope you enjoy them as much as I do!
Isabelle
These cookies look PERFECT! I am Team Fat Cookie all the way – that way, you get even more of that chewy centre that is totally the best part of any good homemade cookie. I normally like to keep it simple and not add extras to my chocolate chip cookies, but I could see myself making an exception for pecans.Reply
Ashlee Marie
Pecans takes it up a level, dresses up that lovely cookie just enough.
They look absolutely decadent!Reply
Ashlee Marie
They are quite delicious…hope you get the opportunity to try soon!
Jessica
I can see how soft these are through the computer! I want to reach out and grab one!Reply
Ashlee Marie
Ha ha they are pretty to look at aren’t they?
V
Recipe looks great!!!! We have loved so many of you recipes so far! Thank you for all of your wonderful tips and tricks! Wondering how/if oatmeal could be added to this recipe? Thank you for your thoughts!
Reply
Ashlee Marie
So happy you have enjoyed multiple recipes! I am sure you could try oatmeal as an addition.
Let me know how it works!
Kimberly
I don’t usually eat cookies, but these looked really good and I had friends who promised to help eat them… these are AMAZING! I cut the white sugar to 1/4 cup, added 1 tsp vanilla extract, and mixed semi sweet chocolate chips and chunks of dark chocolate. Otherwise, followed the recipe. Perfect!Reply
Jane Rossa
I watched the videos and want to make the Pecan Chocolate chip, in the video you use vanilla and baking soda but I don’t see it listed in the ingredient list. Can you please tell me how much is used.
Thank you, really enjoyed the video!
Reply
Ashlee Marie
Hmmm I forgot to update that – done! the recipe should be right now, thx for letting me know!
Nancy
What kind of mixer are you using in the video?
Reply
Ashlee Marie
It’s a bosch universal mixer – Their website is here http://bit.ly/Ilovemybosch I have a full review here http://ashleemarie.com/bosch-universal-mixer-review-love-bosch-series/
Randa Alahmad
Hi the recipe calls for 2 cups butter but in the video it’s 2 sticks butter which is the right amount?
Reply
Ashlee Marie
there are 4 sticks of butter in the video – they are just stacked together, but I promise there are 4.
