• Preheat the oven to 350° F.
• Line a baking sheet with parchment paper and set aside.

For the Brown Butter

• Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes.
  ½ cup (113 g) unsalted butter
• You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.

For the Cookies

• In a separate bowl, Add flour, cornstarch, salt, baking soda, and baking powder to a bowl, whisk, then set aside.
  1¼ cup (150 g) all purpose flour, 1 tsp cornstarch, ½ tsp salt, ½ tsp baking soda, ¼ tsp baking powder
• Once brown butter is slightly cooled, add the sugars (both brown and granulated) into the bowl of the brown butter, and mix with a spatula. Add the egg + egg yolk and vanilla extract and stir until combined.
  ¾ cup (150 g) dark brown sugar, ¼ cup (50 g) granulated sugar, 1 egg + 1 egg yolk, 1½ tsp vanilla extract
• Slowly add the dry ingredients and mix until just combined. Add the chocolate and pecans and mix.
  3.5 oz. dark chocolate, ½-¾ cup pecans
• Optional: Chill the dough in the fridge for 30 minutes (this will help develop more flavor, and reduce spreading).
• Scoop cookie dough using a large cookie scoop. Place cookie balls on baking sheet, making sure to spread them apart at least 2".
• Bake for 10-11 minutes, depending on desired crisp. I like mine crisp on the edges but chewy on the inside, so I only bake for 10 minutes.
• Let cool for a few minutes on baking sheet and then transfer to cooling rack.