Brown the butter

• In a light-colored saucepan, melt the butter over medium heat, stirring often. After 4–5 minutes, it will foam and turn golden with brown bits forming on the bottom.
  10 Tbsp unsalted butter
• Immediately remove from heat once it smells nutty. You should end up with about 115–120 g browned butter (a little over 1/2 cup of melted brown butter).
• Cool the butter for 15–20 minutes at room temperature, then chill 5–10 minutes. It should be soft and creamy, like the texture of your favorite eye cream. (not melted, not firm. about 72F)
• In a large bowl, whisk together the cooled browned butter, brown sugar, granulated sugar, and corn syrup (if using) until smooth and glossy, about 1 minute.
  ½ cup packed light brown sugar, ¼ cup granulated sugar, 2 tsp light corn syrup
• Add the egg and vanilla, and whisk again until fully combined.
  1 large egg, 2 tsp vanilla extract
• In a separate bowl, whisk together the flour, baking soda, and salt.
  1⅓ cups all-purpose flour, ½ tsp baking soda, ½ tsp salt
• Add the dry ingredients to the butter mixture and fold until just combined. Do not overmix.
• Stir in the chocolate chips and toasted pecans until evenly distributed.
  ⅔ cup semi-sweet or dark chocolate chips, ½ cup toasted pecans
• Scoop ¼ cup (about 60 g) portions of dough and place on a parchment-lined baking sheet, spacing 3 inches apart.
• Bake at 350°F for 10 minutes, or until the edges are lightly golden and the centers look slightly underdone.
• Tap the pan once after removing from the oven to help flatten them slightly and create that chewy, rippled look.
• Let cookies cool on the tray for 10 minutes, then transfer to a wire rack. They’ll set up with crisp edges, gooey centers, and that perfect mid-thick texture.