Brown the Butter:

• In a medium saucepan, melt the butter over medium heat.

• Continue cooking, swirling the pan occasionally, until the butter turns golden brown and has a nutty aroma (about 4-5 minutes).

• Remove from heat and let it cool for about 10 minutes.

Mix Dry Ingredients:

• In a small bowl, whisk together flour, baking soda, and salt. Set aside.

Combine Wet Ingredients:

• In a large mixing bowl, combine the brown butter, brown sugar, and granulated sugar. Beat until smooth and creamy.

• Add the egg and vanilla extract, and mix until fully incorporated.

Combine Wet & Dry Ingredients:

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add Pecans and Optional Chocolate Chips:

• Gently fold in the chopped toasted pecans and chocolate chips (if using).

Chill the Dough:

• Cover the dough with plastic wrap and refrigerate for 30 minutes to an hour. This helps the flavors meld and prevents spreading while baking.

Bake the Cookies:

• Preheat oven to 350°F (175°C).

• Line a baking sheet with parchment paper.

• Scoop tablespoon-sized balls of dough onto the sheet, spacing them about 2 inches apart.

• Bake for 10-12 minutes, or until the edges are golden and the center is set.

Cool and Serve:

• Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.