In a medium saucepan, melt butter over medium heat, whisking constantly until the milk solids turn golden brown and emit a nutty aroma.

Immediately transfer the browned butter to a large heat-proof mixing bowl and let cool for 15 minutes.

In a separate dry skillet, toast chopped pecans over medium heat for 3-5 minutes until fragrant; set aside to cool.

Add brown sugar and granulated sugar to the cooled butter and whisk until fully incorporated.

Add the egg, egg yolk, and vanilla extract, whisking for 2 minutes until the mixture lightens in color and becomes slightly aerated.

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

Gradually fold the dry ingredients into the wet ingredients using a silicone spatula until no flour streaks remain.

Fold in the toasted pecans and chocolate chips.

Refrigerate the dough for 30 minutes to allow the flour to fully hydrate and the fats to solidify.

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

Scoop 30g portions of dough (approximately 2 tablespoons) onto the prepared sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until edges are set and golden, but centers remain slightly soft.

Cool on the baking sheet for 5 minutes before transferring to a wire rack for final cooling.