Melt butter in a saucepan over medium heat. Cook until it foams and turns golden brown with a nutty aroma. Remove from heat and cool slightly.

Toast chopped pecans in a dry pan over medium heat until fragrant. Set aside to cool.

In a bowl, whisk flour, baking soda, and salt.

In another bowl, mix browned butter with brown sugar and granulated sugar until smooth.

Add eggs one at a time, mixing well, then stir in vanilla extract.

Gradually add dry ingredients to the wet mixture and mix until combined.

Fold in toasted pecans evenly.

Scoop dough onto lined baking sheets and bake at 350°F for 10–12 minutes, until edges are set and centers are soft.

Cool briefly on the pan, then transfer cookies to a wire rack.