Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the instant pudding mix and mix until well combined.
Beat in the eggs, one at a time, and then add the vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chunks and chopped pecans using a spatula.
Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking tray, leaving space between each cookie.
Bake in the preheated oven for 9 to 11 minutes, or until the edges are lightly golden but the centers are still soft.
Remove from the oven and let the cookies cool on the baking tray for 5 minutes before transferring them to a wire rack to cool completely.