For the Brown Butter:

1. In a small saucepan, melt 212g (15 tbsp) of butter over medium heat, swirling the pan occasionally.
2. Once melted, it will start to crackle and foam up. If you need to, lower heat so it doesn’t foam up too much. Stir frequently until it reaches a deep amber color. This could take up to 10 minutes depending on the material of your saucepan.
3. Immediately transfer to a large heat proof bowl. Be sure to scrape out the brown bits. That’s where all the flavor is! Set aside to cool.

For the Butter Pecans:

1. In a medium saucepan, heat the remaining 14 g (1 tbsp) of butter over medium heat. Add the pecans and 2 tsp of brown sugar.
2. Toss the pecans for 3-4 minutes until lightly toasted. Set aside to cool.

For the Cookies:

1. In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
2. Add the granulated sugar and 100g (1/2 cup) of brown sugar to the bowl of brown butter. Whisk together until fully combined.
3. Add the egg and vanilla extract. Mix until combined.
4. With a flexible spatula, fold in the flour mixture until just combined. Then fold in the chopped chocolate and pecans.
5. Using a 3 tbsp cookie scoop, place each cookie next to each other on a plate or baking sheet lined with parchment paper. Add extra chocolate and pecans on top if desired. 
6. Chill in the fridge for 1 hour. A few minutes before removing them from the fridge, preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
7. Once chilled, place the cookies 2-3 inches apart on the prepared baking sheet. Bake for 10-12 minutes or until the edges are set and the centers look slightly underdone.
8. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.