Step 1

In a sauce pan on medium to high heat melt your butter. Stir it casually and keep a close eye on it. You don't want it to burn.

Step 2

When the butter turns brown take it off the heat and pour it into a heat proof container. Make sure to keep all the brown bits in the bottom of the pan.

Step 3

In that same sauce pan toast your chopped pecans until fragrant. Then put them in a separate container to cool off.

Step 4

At this point your brown butter should be cooled off a little. It doesn't need to be solid or cold. You just don't want it piping hot. It should still be a liquid consistency.

Step 5

With your hand mixer combine your brown butter, brown sugar, and sugar together until its well combined.

Step 6

Add in your egg and vanilla extract. Then blend until fully incorporated. It will become a little fluffy and lighten in color.

Step 7

Add in your salt, baking soda, toasted pecans, and allpurpose flour. Then mix together until all of the flour is incorporated. Be careful not to over mix.

Step 8

Portion the dough into 12 balls.

Step 9

Chill the portioned cookies in the fridge for 20 minutes.

Step 10

Pre heat your oven to 350 degrees while the cookies are chilling.

Step 11

Space the chilled cookies out evenly on a baking sheet lined with parchment paper or pan spray.

Step 12

Bake the cookies for 12 minutes and turn the baking tray half way through baking. Turning the tray gives you a more even bake.

Step 13

Let the cookies cool and enjoy!