Pecan Chocolate Chip Cookies

Start by browning the butter. You'll take one cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a cup or bowl and allow to cool to room temperature. If needing to speed up the process pop in the fridge or freezer for a bit.
Preheat oven to 350 F. Line two baking sheets with parchment paper. Place pecans on one sheet and bake for 9-11 minutes, or until toasted and nutty smelling. Set aside to cool.
Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 2 to 3 minutes.
Add eggs and vanilla, mix until smooth on low speed, about 30 seconds.
Add flour, soda, salt, cinnamon and mix until combined. Fold in chocolate chips and pecan pieces.
Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. Place 6-8 cookie balls on your baking sheet and sprinkle with flaked salt. Bake the cookies for 9-11 minutes. You're looking for a light golden brown outside rim. Sprinkle with more salt if you like.