Brown the butter: Use this post for reference. In a medium saucepan, melt the butter over medium heat. Stir frequently until the butter foams, turns golden brown, and has a nutty aroma. Pour into a large heat-safe bowl and let cool slightly for ~10 minutes. Just so it’s not super hot anymore.

Preheat and prep: Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.

Combine wet ingredients: In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Whisk in the egg, egg yolk, vanilla extract, and heavy cream.

Mix dry ingredients: In a separate bowl, whisk the flour, cornstarch, salt, baking soda, baking powder, and cinnamon.

Combine: Add the dry ingredients into the wet ingredients and mix until just combined.

Add mix-ins: Fold in the pecans and the chopped chocolate.

Scoop: Using a large 3-tablespoon cookie scoop, scoop 13 dough balls onto the prepared baking sheets, spacing them a few inches apart.

Bake: Bake for just 8-10 minutes, until edges are set and light golden but centers still look slightly soft. Pro tip: I like to bang the baking sheet on the oven rack 1 or 2 times during baking for extra crinkly edges. Start Timer

Finish: Immediately after baking, use a round cutter or glass to “scoot” the cookies into neat circles. Top the warm cookies with the semi-sweet chocolate chips (or more chocolate chunks if you prefer), extra pecans, and a sprinkle of flaky sea salt.

Cool: Allow cookies to cool on the baking sheet for 3-5 minutes before carefully transferring to a wire rack to cool completely.