If you dream of ultra thick cookies that are rich, gooey and delicious, then today you’re in for a treat! These Bakery Style Chocolate Chip Pecan Cookies are so easy to make at home, you can have one in your hand (and mouth) in less than an hour!
For years, I took a large group of middle schoolers to Washington, D.C. each year for a spring break trip. On one of those days, we’d take the kids to Union Station for lunch. Before we got back on the bus, I’d be sure to stop at Larry’s Cookies, in the Union Station food court, where they sold at least a dozen varieties of fresh-baked cookies as big as my hand. All the flavors were tempting, but I’d almost always end up with a Chocolate Chip Pecan cookie.
Larry’s Chocolate Chip Pecan Cookies were so big and thick, that one cookie would last me for at least 2 days! I’d keep it wrapped up securely in my bag, where I could break off a little chunk for a quick bite to keep me going as we toured D.C. for 10 hours each day.
My D.C. trip days may be over, but these Bakery Style Chocolate Chip Pecan Cookies remind me so much of Larry’s Cookies. I made my version a bit smaller than Larry’s, because in real life, when I’m not walking 10-15 miles per day as I shepherd 200 kids around D.C., a cookie the size of my hand is not required. 😂
How to Make Bakery Style Chocolate Chip Pecan Cookies
The cold, cubed butter is very important in this recipe! It will help prevent your cookies from going flat while baking. We’re going for an ultra-thick cookie here.
Roughly chop the raw pecans, but you want to leave them in nice big chunks.
The blend of milk chocolate chips and semi-sweet chunks adds layers of flavor to the rich gooey centers of these thick cookies.
Even though I made my cookies smaller than Larry’s, they are still larger than your average chocolate chip cookie. I divided my dough into 16 balls, which allowed me to fit 6 on each lined baking sheet.
You may be tempted to flatten these large dough balls, but don’t do it! The hot oven will cause the dough balls to melt and spread out slightly, while still ensuring that they stay nice and thick. No flat cookies for us!
(You could certainly make your cookies bigger or smaller, but you will need to adjust your baking time accordingly.)
I baked my cookies for about 12 minutes at 350 degrees until they were barely golden on top. Be careful not to overbake, because you want the centers to remain soft and gooey.
Remove them from the oven, but allow them to remain on the baking sheet for another 10 minutes. This will allow the centers to set up a bit more, without the risk of baking them too much.
The thick gooey centers, filled with two kinds of chocolate, offset by the nuttiness of the pecans….. yes, please. 🍪
Bakery Style Chocolate Chip Pecan Cookies
- 1 cup (2 sticks) unsalted butter cold, cubed
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 tsps pure vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 tsp cornstarch
- 3/4 tsp baking soda
- 3/4 tsp salt
- 1 cup milk chocolate chips
- 1 cup dark or semi-sweet chocolate chunks
- 2 cups raw pecans chopped into rough chunks
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone liner.
- In the bowl of a stand mixer, use the paddle attachment to mix the cold butter, brown sugar, and granulated sugar. Beat about 3-5 minutes, or until fluffy. Add eggs and vanilla and beat until well-combined.
- Add the flour, cornstarch, baking soda, and salt, and mixing on low until just-combined. Add chocolate chips and pecans and mix until incoporated.
- Divide dough into 16 large balls. Do not flatten. Place on lined cookie sheet and bake for 10-12 minutes, or until just slighted browned on top. Be careful not to overbake. Allow the cookies to remain on the cookie sheet for an additional 10 minutes, where they will firm up more. Then, transfer to a wire rack to cool completely.
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