Step 1

Line 2 large baking sheets with parchment paper, set aside.

Step 2

Whisk flour and baking soda together in a medium bowl, set aside.

Step 3

Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has a nutty aroma, 1 to 3 minutes. Remove skillet from heat.

Step 4

Stir the remaining 4 tablespoons of butter into warm butter until completely melted. Transfer to a mixing bowl.

Step 5

Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated.

Step 6

Add egg and yolk, whisk in a stand mixer on medium-high speed until smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes.

Step 7

Whisk for 30 seconds and let stand another 3 minutes.

Step 8

Repeat process of whisking and resting 2 more times until mixture is thick, smooth and shiny (4 times total).

Step 9

Using a rubber spatula, stir in flour mixture until just combined.

Step 10

Stir in chocolate chips and pecans, giving dough final stir to ensure no flour pockets remain.

Step 11

Allow dough to chill for 15 to 30 minutes covered in the refrigerator so the dough can be easier to roll.

Step 12

Divide dough into 16 portions and roll into a ball, each about 3 tablespoons. Allow portioned dough to chill covered and refrigerated for 1 hour or longer on a sheet tray.

Step 13

Tear the dough balls in half by pulling gently from both sides. Press the two halves together again, with the lumpy torn sides facing upward to expose the chips and give a more rustic appearance. You can add more chips on top so they pop out on the surface.

Step 14

Allow portioned dough to chill covered and refrigerated for an hour or longer on a sheet tray.

Step 15

Arrange cookies 2-inches apart on prepared baking sheets, 8 dough balls per sheet. Add a few additional chips on top before baking for a prettier surface.

Step 16

Adjust oven rack to middle position and heat oven to 375°F (191ºC).

Step 17

Bake cookies 1 tray at a time until cookies are golden brown and edges have begun to set, but centers are still soft, 10 to 13 minutes. Rotate baking sheet halfway through baking.

Step 18

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