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Place 8 tablespoons of butter (1 stick) of butter in a small pan and heat over over medium heat until melted.
Then cook it for approximately 5 minutes until it turns light brown, stirring occasionally.
Add the browned butter to a large mixing bowl. also add any bits from the bottom of the pan.
Melt the other 4 tablespoons (1/ 2stick)of butter (in a pan or in the microwave for a few seconds) and add it to the mixing bowl with the browned butter.
Add the brown sugar and beat with an electric mixer or whisk to combine.
Then add the egg and vanilla extract and mix in until combined.
In a separate small bowl, add the flour and baking soda and toss to mix together.
Add the dry ingredients to the wet ingredients and mix until just barely combined and large lumps of flour are mixing in.
Add the pecans and gently stir them into the dough until the pecans are evenly distributed. (be careful not to over-mix or they will be more dense).
Place the bowl in the refrigerator for 30 minutes to chill. '
Preheat the oven to 375 ° F while the dough is in the refrigerator.
After chilling, scoop out 1 ½ - 2 tablespoons of dough balls and place them on parchment lined baking sheet 2 inches apart.
Press down each ball slightly so it's no thicker than ½”.
Bake for 12-14 minutes.
Allow the cookies to cool on the tray for 10 minutes.