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Place the butter in a saucepan over medium heat. Cook, stirring often, until it foams and turns golden brown with a nutty smell, about 5 to 7 minutes.
Remove from the heat and let the brown butter cool for 15 minutes.
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, mix the brown butter, brown sugar, and granulated sugar until combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract.
Add the dry ingredients and mix just until no dry streaks remain.
Fold in the toasted chopped pecans.
Scoop the dough into tablespoon-sized portions and place them about 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, until the edges are lightly golden and the centers look just set.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.