Preheat your oven to 350°F. Line two or more cookie sheets with parchment paper or Silpats and set aside.
In a large mixing bowl, use an electric mixer to combine a stick of VERY SOFT butter with half a box of brownie mix. Beat this mixture until well combined.
Next add 2 eggs and a few tablespoons of water that you've allowed to come to room temperature. Beat again. Lastly, incorporate the remaining brownie mix from the box and an entire package of instant pudding mix. Beat until combined before folding in the chocolate morsels and chopped pecans if using.
Use a cookie scoop to portion the dough onto the prepared cookie sheets. Bake for 10 to 12 minutes or until the edges are set.
Pull the cookies sheets from your oven and allow cookies to cool for 2 to 3 minutes directly on the cookie sheets. Use a metal spatula with a thin edge to lift the cookies from the sheets and over to a cooling rack.
To Store the Cookies Properly place into an airtight container such as a metal cookie tin with a lid. Use a square of parchment paper to lay on the bottom of the tin to prevent shifting if transporting. Cookies will remain fresh for up to 10 days.