Add butter to a medium saucepan over medium-high heat. Swirl it frequently so the butter does not burn.

After the butter begins to foam, reduce the heat to medium and continue swirling.

When the butter has turned brown and has a nutty aroma, remove it from the heat.

Transfer to an heat safe bowl and refrigerate for 30 minutes.

Preheat the oven to 375. Line two large baking sheets with parchment paper.

Combine the flour, baking soda and salt in a medium bowl and set aside.

Combine the chilled brown butter, brown sugar and granulated sugar together in the bowl of a stand mixer. Beat on medium speed for 3 minutes, or until fully combined and fluffy.

Add in the eggs, one at a time, followed by the vanilla.

Slowly add in the flour mixture until a soft dough forms.

Mix in the chocolate chips and chopped pecans.

Scoop out golf-ball sized balls of dough and place on the prepared baking sheet, 2 inches apart.

Lightly sprinkle with kosher salt.

Bake for 10-11 minutes or until golden.

Remove from the oven and allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.