Gather the ingredients - * Flour * Brown sugar * Butter * Egg * Vanilla extract * Baking soda * Pecans
Place one stick of butter in a small saucepan set over medium heat. Allow the butter to melt and then cook it, swirling occasionally, until it is lightly browned and begins to smell nutty.
– Add the browned butter to a large bowl. – Melt the remaining 4 tablespoons of butter and add it to the bowl with the browned butter. – Add the light brown sugar and whisk to combine.
– Next, add the egg and vanilla and whisk until well combined. – In a small bowl, mix together the flour and baking soda. Add the dry ingredients to the wet and mix.
Add the pecans and fold them into the cookie dough - mix just until the pecans are evenly distributed.
Chill the dough for 30 minutes and then scoop out 2 tablespoon sized balls onto a parchment lined baking sheet.
Bake the cookies for 12-14 minutes or until the edges are just set. When the cookies come out of the oven, tap the tray on the counter to deflate the cookies slightly.
Allow the cookies to cool on the tray and then transfer them to an airtight container. Store at room temperature for up to three days.