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Add the butter to a medium sized pan.
Heat the butter for a few minutes to melt down until smooth.
Once melted, keep cooking the butter in the pan for a further few minutes, for the milk solids to start to brown. You are looking for a deeper caramel colour.
Make sure to swirl the pan and stir slightly to stop anything from burning.
Once browned, pour the brown butter into a new bowl to cool fully (it will now weigh less).
Once the browned butter has cooled add it to a new bowl.
Add the sugars and mix together.
Add the egg, egg yolk and vanilla and combine.
Add the espresso powder and mix through.
Add the flour, bicarbonate of soda and salt and mix.
Mix through the chopped pecans and chocolate chips/chunks.
Portion using a 5cm scoop onto a tray and chill for 30 minutes.
Preheat the oven to 190ºc/170ºc fan and line 2-3 trays.
Split the cookies between the trays (I do 6 per tray) and bake for 11-13 minutes.
When fresh out of the oven, decorate (if you want) with some extra chocolate and nuts and a sprinkle of sea salt.
Leave to cool for 30 minutes.