Brown the Butter: Melt the unsalted butter in a saucepan over medium heat. Stir continuously for 5-7 minutes until it turns a deep golden color and develops a nutty aroma. Pour into a bowl and let cool for about an hour.

Cream the Sugars: In a stand mixer, combine the cooled browned butter, brown sugar, and granulated sugar. Beat on medium speed for approximately 2 minutes until the mixture is light and fluffy.

Incorporate the Egg and Vanilla: Add the egg and vanilla extract to the butter mixture. Mix well until all ingredients are fully incorporated.

Mix Dry Ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients on low speed, mixing just until everything comes together.

Fold in Additions: Gently fold in the chocolate chips and toasted pecans until evenly distributed throughout the dough.

Portion the Dough: Use a cookie scoop or spoon to portion out the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.

Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers appear slightly underbaked.

Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes before carefully transferring them to a wire rack to cool completely.