Read the whole recipe before you begin!

First brown the butter

• In a medium saucepan, start melting the butter over medium heat. Once it starts boiling gently stir the melter butter with a wooden spoon or gently swirl the pan to continuously stir it. After a couple of minutes the butter will change color, going from light yellow to deep golden yellow similar to honey color. There will be bubbles at the top so continue stirring the melted butter to see the color change.
  ½ cup butter
• Once small brown bits begin to form and a nutty smell comes from the butter, you will know that it is ready. The butter can burn very quickly once it starts smelling nutty so don't walk away from it.
• Right away transfer the melted browned butter to a heatproof bowl and cool down in the fridge for about an hour. You want your butter to solidify so that you get the perfect thick chocolate chip cookies

Now onto the chocolate chip cookies

• Once the brown butter is solid, transfer it to your stand mixer bowl. Add in the brown sugar and the granulated sugar and cream for about 2 minutes. Add in the egg, and the vanilla, and mix one more time to get everything well incorporated.
  ½ cup packed brown sugar, ¼ cup granulated sugar, 1 egg, 2 teaspoon vanilla extract
• Now add in the flour, the baking soda, and the salt and stir just until combined. Avoid over-mixing the cookie dough! Add in the chocolate chips, and pecans, and fold to evenly distribute them.
  1 cup flour + 2TBSP, ½ teaspoon baking soda, ½ teaspoon salt, ⅔ cups semi sweet or dark chocolate chips, ½ cup pecans
• Using a large cookie scooper or a ¼ cup measuring cup, scoop out the cookie dough and place it on a parchment or silicone mat lined baking sheet. Now you have three options:

If your cookie cravings are so strong that you really can't wait you can bake these chocolate chip cookies right away with no chilling necessary. Bake your cookies at 375F for 9-10 minutes. (Make sure to leave plenty of room between each cookie because they will spread)

If you have a little time and want your brown butter toffee flavor to shine a little more, freeze your cookie dough balls for 20 minutes and then bake them at 375F for 11-12 minutes. (Make sure to leave plenty of room between each cookie because they will spread)-

If you have the patience of a level 3 chef's on the Epicurious series on youtube, store your cookies in the fridge overnight or for at least 2 hours to allow them to develop that amazing brown butter flavor and then bake them at 350F for 15 minutes making sure to rotate the pan halfway through. (Make sure to leave plenty of room between each cookie because they will spread)

• When the cookies are baked, pull them out of the oven and let them cool down on the baking sheet for 10 minutes and then transfer them to a cooling wrack.
• Enjoy these cookies with a large glass of milk.