Preparation Steps

• Melt the butter in a light-colored saucepan over medium heat. Continue cooking, swirling occasionally, until the butter turns a rich golden brown and smells nutty. This should take about 5-8 minutes. Remove from heat immediately and pour into a heatproof bowl to stop the cooking. Stir in the chopped pecans and set aside to cool slightly.
• In a large bowl, whisk together the brown sugar and granulated sugar. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and the cooled brown butter pecan mixture.
• In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• Cover the dough and refrigerate for at least 30 minutes, or until firm enough to scoop.
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
• Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. They will continue to set as they cool.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.