Bistro Brown Butter Chocolate Chip Cookies

Melt butter in a stainless steel saucepan (this is important so you can tell when the butter has browned) over medium heat. Whisk frequently for several minutes. When you start to smell the nutty aroma of the butter browning, and see small browned bits at the bottom of the pan, immediately remove the pan from heat and carefully pour browned butter into a large mixing bowl.

Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.

Place the flour, salt, and baking soda in a bowl; whisk together.

Add brown and white sugar to the browned butter and beat until smooth. Add eggs, beating after each addition. Add vanilla bean paste and beat for 1 more minute. Add the flour mixture in three batches to the butter-sugar mixture, mixing well after each addition. Stir in chocolate chips and pecans.

Portion out dough using a 1 1/2 tablespoons scoop. Leave 2 inches between each piece of dough.

Bake in the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheet before removing to a wire rack to cool completely.