Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

In a small saucepan, melt the butter over medium heat. Cook the butter, stirring occasionally, until it turns golden brown and gives off a nutty aroma. This process usually takes about 5-7 minutes. Be careful not to burn the butter.

Remove the browned butter from the heat and let it cool for a few minutes.

In a large mixing bowl, combine the granulated sugar and brown sugar. Pour the slightly cooled brown butter over the sugars and mix until well combined.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix the dough.

Fold in the chopped pecans, reserving a handful for topping the cookies.

Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Remove the baking sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to wire racks to cool completely.