Brown the Butter: In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma. Remove from heat and let it cool slightly. Transfer the butter to a large bowl.

Toast The Pecans: In the same pan, add ½ tbsp of butter and the chopped pecans. Toast the pecans over medium low heat until fragrant and golden, this typically takes 2-3 minutes. Be sure to stir constantly to ensure the pecans do not burn. Once the pecans are toasted, remove them from the heat and let them cool completely.

Combine Ingredients To Form Wet Mixture: In a large bowl, mix together the brown sugar, granulated sugar, eggs, vanilla extract, and browned butter. Mix until smooth and well incorporated.

Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon and salt.

Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in Pecans and Chocolate Chips: Gently fold in the chopped toasted pecans and chocolate chips until evenly distributed throughout the cookie dough.

Bake: Bake in the preheated oven for 12-14 minutes or until the edges are golden brown. The centers may still be soft but will firm up as they cool.

Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Enjoy: Grab a cookie (or two!) and relish the rich flavors of brown butter, pecans, and chocolate!