• Caramelize the pecans. In a medium pot on medium heat, add the butter and brown sugar and melt and mix together for 2-3 minutes. Then add in chopped pecans and mix for 3-4 minutes on medium-high heat until toasted. You'll know it's ready when the aroma of toasted pecans forms!
  3/4 cups pecans, 1 1/2 tbsp unsalted butter, 1 tbsp dark brown sugar

For the cookies

• Preheat oven to 350°F. Line a cookie sheet with parchment paper.
• Brown the butter: Melt the butter in a medium sized pan over medium heat. Once it melts, it will crackle, then become foamy – continue mixing the butter while this happens to prevent burning. The butter will go from melted to golden brown quickly, and you’ll know it’s almost done when the aroma of browned butter arrives. The whole process should take about 5 minutes! Once golden, remove from heat and transfer to a glass bowl to cool as you measure out the rest of your ingredients. (Cool at least 15 minutes).
  1/2 cup unsalted butter
• In a large bowl, whisk cooled brown butter, brown sugar, and sugar. Add in vanilla and egg. Whisk until smooth.
  1/2 cup unsalted butter, 1/2 cup dark brown sugar, 1/4 cup white sugar, 1 large egg, 1 tbsp vanilla
• Add in flour, baking soda, and baking powder. Use a rubber spatula and fold the dough until just combined. Do not over mix! Add in caramelized pecans and fold into dough until just combined
  1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp baking powder
• Scoop 6 cookie dough balls and place on the prepared cookie sheet.
• Bake for 10-14 minutes. Mine took 13 minutes. The cookies will be ready when the edges are a golden brown, but the inside will look soft. Remove from oven. Let the cookies cool on the hot pan for a few minutes before serving warm or cool completely and enjoy!