Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

Melt the butter in a light-colored saucepan over medium heat, swirling occasionally until it foams and the milk solids brown, about 5-7 minutes. Let cool for 5 minutes.

In a large bowl, whisk the warm browned butter with the brown sugar and granulated sugar until smooth and glossy.

Beat in eggs one at a time, then stir in the vanilla until incorporated.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined; don’t overmix.

Fold in the chopped pecans and dark chocolate chips evenly through the dough.

Drop tablespoon-sized portions of dough onto the prepared sheet, spacing them about 2 inches apart.

Lightly sprinkle each mound with a pinch of flaky sea salt.

Bake for 10-12 minutes, or until edges are set and lightly golden but centers still look soft.

Let cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.