In a medium saucepan over medium heat, melt the butter, stirring occasionally until it foams. Continue cooking until it turns a deep golden brown.

In a mixing bowl, combine both the brown sugar and granulated sugar, then pour in the brown butter. Stir until well combined.

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

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, mixing until fully incorporated.

Fold in the toasted pecans and mix gently.

Cover the dough with plastic wrap, then chill in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Scoop tablespoon-sized amounts of dough onto lined baking sheets, and bake for 10-12 minutes or until they are perfectly golden.

Let them cool for a few minutes before transferring them to a wire rack.