Brown the Butter
Place the butter in a medium saucepan over medium heat. Stir continuously as it melts and begins to foam. Continue cooking until the butter turns a golden brown color and emits a nutty aroma. Remove from heat immediately to avoid burning and let it cool slightly.

Prepare the Wet Ingredients
In a large mixing bowl, combine the browned butter, brown sugar, and granulated sugar. Beat until smooth and creamy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the cookies tender.

Fold in the Pecans
Gently fold in the chopped pecans until evenly distributed. Toasting the pecans beforehand is optional for added flavor.

Chill the Dough
Cover the cookie dough and refrigerate for at least 30 minutes to help maintain shape and enhance flavor.

Preheat the Oven
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.

Scoop and Shape the Cookies
Use a cookie scoop or spoon to portion dough onto prepared sheets, spacing about 2 inches apart. Slightly flatten each mound for even baking.

Bake to Perfection
Bake for 10–12 minutes until edges are golden and centers are just set. Do not overbake.

Cool and Serve
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm with tea, coffee, or milk.