Using a mixer, beat ½ cup butter and the slightly cooled brown butter, brown sugar, and sugar. Beat on high for 2 minutes. Add in vanilla, eggs, and egg yolk. Beat on high for 1 minute. The batter will be light and fluffy.
1 cup Plus 3 tablespoon Unsalted butter, 1 cup Dark brown sugar, ½ cup White granulated sugar, 1 teaspoon Pure vanilla extract, 2 Large eggs, 1 Egg yolk
Add in sifted flour, baking soda, and salt. Mix on low until just combined. Add in 1 cup of pecans and chocolate chips. TIP: Pull out the best looking pecans to top the cookies with. Cool in the fridge for 30 minutes.
2 ¼ cup All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, 1 ¾ cup Semi-sweet chocolate chips, 1 cup Pecans
Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Use 3 oz cookie scoop. Scoop a heaping amount of cookie dough. It will equal to 3 ½ - 4 tablespoon of cookie dough per cookie. See notes for smaller cookies. Place 6 cookies per cookie sheet.
Place the first 6 to go in the oven, in the freezer. Put the rest of the cookie dough balls in the fridge to chill. Freeze the 1st batch just until cold and firm. This reduces spread.
Bake for 13-15 minutes until the edges are lightly golden brown. Top with extra pecans and chocolate chip cookies. Let sit for 5 minutes before transferring to a cooling rack. Bake the rest of the cookies 1 tray at a time.