Brown the butter: Melt butter in a light-colored saucepan over medium heat. Stir occasionally. When the milk solids turn golden and smell nutty, remove from heat and let cool for 5-10 minutes.

Combine sugars and butter: Whisk the cooled browned butter with brown sugar and granulated sugar until smooth and slightly glossy.

Add eggs and vanilla: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.

Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.

Bring dough together: Gradually add the dry mix to the wet ingredients. Stir until just combined; don’t overmix.

Fold in pecans: Fold in toasted, chopped pecans until evenly distributed.

Chill the dough: Cover and refrigerate for at least 30 minutes to firm up the dough.

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

Scoop dough into balls (about 1½ tablespoons or use a 1.5-inch scoop). Place 2 inches apart on the sheet.

Bake for 10-12 minutes, until edges are golden and centers still look slightly soft.

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