Step 1: Brown the Butter

• Melt butter in a light-colored skillet over medium heat. Stir gently as it foams and crackles. Brown bits will appear and it will smell nutty.

• Pour into a heatproof bowl to stop cooking. Let cool 15-20 minutes.

Step 2: Toast the Pecans

• Spread pecans on a baking sheet and toast in 350°F (175°C) oven for 6-8 minutes. Let cool, then roughly chop.

Step 3: Combine Wet Ingredients

• Whisk cooled brown butter with brown and granulated sugars until smooth.

• Add eggs one at a time, whisking after each. Stir in vanilla.

Step 4: Mix Dry Ingredients

• Whisk flour, baking soda, salt, and optional cinnamon in a separate bowl.

Step 5: Combine

• Gradually fold dry ingredients into wet ingredients with a spatula until no flour streaks remain.

• Gently fold in toasted pecans.

Step 6: Chill

• Cover dough and chill at least 30 minutes. For more flavor, chill overnight.

Step 7: Bake

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

• Scoop dough balls (~2 tbsp each) 2 inches apart. Bake 10-12 minutes. Edges should be set, centers soft.

Step 8: Cool

• Let cookies cool on the sheet 5 minutes, then transfer to a wire rack. Enjoy warm or fully cooled.