To Toast Pecans:

1. preheat oven to 350
2. Place about 2 cups pecans on a baking sheet and place in preheated oven.
3. Roast for 10 minutes, stir, and roast for 5-10 minutes more until pecans are darker in color and smell very nutty.
4. Remove and allow to cool to room temperature before chopping finely and reserving 1 cup for recipe.

To brown butter:

1. place 2 sticks of butter in a saucepan over medium high heat.
2. Allow butter to melt and foam.
3. Continue cooking and stirring occasionally until butter turns a dark amber color. You will have to push the foam aside in order to see the color of the butter underneath.
4. Once browned, remove from heat and pour into a heat proof measuring cup. You will need to add a couple tablespoons of soft butter to make up for evaporation during the browning process. Just add what you need to reach 1 cup total.

To make cookies:

1. Place 1 cup browned butter, sugars, vanilla, and eggs in large mixing bowl (you can use a mixer, but I just stir this one up by hand).
2. Stir until you have a smooth, cohesive mixture.
3. Add flours, baking soda, and salt.
4. Mix until almost all of the flour is absorbed.
5. Add chopped pecans and chocolate and mix thoroughly.
6. Using a large cookie scoop or a 1/4 cup measure, scoop dough and roll into large balls.
7. Place balls on parchment lined baking sheet and press tops down just slightly so they are not rounded on top.
8. Once all dough is scooped, rolled, and flattened, cover with plastic and let rest in refrigerator for 2 hours or up to 12.

To bake cookies:

1. preheat oven to 375 degrees F.
2. Space cookies 2 inches apart on parchment lined baking sheet.
3. sprinkle each cookie with a tiny bit of flaky sea salt
4. bake in preheated oven for 12 minutes
5. remove from oven and allow to cool on baking tray