# What You'll Need:
→ Brown Butter
01 - 1 cup unsalted butter
→ Cookies
02 - 2 1/4 cups all-purpose flour
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs at room temperature
08 - 2 teaspoons pure vanilla extract
09 - 1 1/2 cups pecan halves, toasted and coarsely chopped
→ Finishing
10 - Flaky sea salt such as Maldon for sprinkling
# Directions:
01 - In a medium saucepan over medium heat, melt the butter. Continue cooking, swirling often, until the butter foams, turns golden brown, and has a nutty aroma, approximately 5 to 7 minutes. Pour into a large mixing bowl and cool for 10 minutes.
02 - While the butter cools, preheat the oven to 350°F. Spread pecan halves on a baking sheet and toast for 6 to 8 minutes, stirring halfway through. Cool completely, then chop coarsely.
03 - To the cooled brown butter, add brown sugar and granulated sugar. Beat until well combined. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, and fine sea salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in toasted pecans.
05 - Line baking sheets with parchment paper. Scoop dough using approximately 2 tablespoons per cookie onto the sheets, spacing 2 inches apart. Sprinkle each cookie with a pinch of flaky sea salt.
06 - Bake for 12 to 14 minutes, until edges are golden and centers appear just set. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
