Melt the Butter: Over medium heat, melt the unsalted butter in a saucepan until it begins to foam. Stir constantly until it turns golden brown and releases a nutty aroma—this should take about 5-7 minutes. Then, pour it into a heatproof bowl and let it cool until it's solid, which takes about 1 hour.

Cream the Sugars: Beat the cooled browned butter with the packed brown sugar and white sugar in a mixing bowl until the mixture becomes light and fluffy. This step usually takes 2-3 minutes and creates that perfect cookie texture.

Add Egg and Vanilla: Crack in the large egg and pour in the vanilla extract. Mix well until everything is thoroughly combined and smooth.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly fold the dry mixture into the wet ingredients just until you see no more flour clumps.

Incorporate Chocolate and Nuts: Gently stir in the chocolate chips along with the toasted pecans, making sure they’re evenly distributed throughout the dough.

Scoop the Dough: Using a ¼ cup scoop, portion out the dough and place each cookie on a lined baking sheet.

Bake: Preheat the oven to 350°F (175°C) and bake the cookies for 10 to 12 minutes. Look for golden edges and a slightly underdone center.

Cool Down: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.