Brown Butter Pecan Chocolate Chip Cookie

The Steps

1. Preheat oven to 325 degrees F. Line two cookie sheets with parchment or a silicone baking mat.
2. Melt butter in a saucepan over medium heat. Continue to cook the butter, swirling the pan occasionally for even cooking, until the butter is dark golden brown in color and smells nutty (use the visual above for guidance). Allow the butter to cool to room temperature before mixing the batter.
3. In a large bowl, whisk together the sugars and cooled butter. Whisk in vanilla extract, egg, and egg yolk until smooth.
4. Add the flour, baking soda, and kosher salt directly to the bowl with the wet ingredients. Stir to combine (I prefer to use a wooden spoon).
5. Fold in the chocolate chips and toasted pecans.
6. Using a cookie scoop or tablespoon, drop the dough onto the lined cookie sheets. Store the remaining cookie dough in the refrigerator between batches.
7. Bake for 13-14 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely
8. Store the cookies in an airtight container for up to 1 week.