Melt butter in a light-colored saucepan over medium heat, swirling until it turns deep amber, about 5-7 minutes.

Pour browned butter into a large bowl and let cool for 15 minutes.

Whisk in brown and granulated sugars until the mixture is glossy and smooth.

Add eggs one at a time, whisking vigorously after each addition until thick.

Stir in vanilla extract.

Whisk flour, baking soda, and salt in a separate bowl.

Gradually fold the dry ingredients into the wet ingredients until just combined.

Gently fold in the chocolate chips and toasted pecans.

Cover and refrigerate the dough for at least 1 hour.

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

Scoop dough into 1.5-tablespoon balls and place on baking sheets 2 inches apart.

Bake for 10-12 minutes until edges are golden and centers are soft.

Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.