Start by chopping dark chocolate and pecans

1. Using a large kitchen knife, chop the dark chocolate and pecans into chunks, to the size of your liking.

Brown the butter

1. In a medium saucepan or small pan, melt the butter. Cook over medium heat, stirring constantly with a spatula, until hazelnutty (golden brown with a hazelnut smell), about 7-8 minutes. 
2. As soon as the specks on the bottom of the saucepan have browned, remove from the stoves and immediately transfer to a large mixing bowl (or the bowl of your stand mixer) to cool down.

Prepare the cookie dough:

1. Add light-brown sugar and granulated sugar to the brown butter. Using a wooden spoon or the paddle attachment of your stand mixer, mix for 1 minute.  
2. Add the pure vanilla extract and eggs, and mix for 30 seconds, until well combined. 
3. In a separate bowl, add all-purpose flour, baking soda, baking powder, and salt. Mix until combined.
4. Add the dry ingredient mix to the mixing bowl, and mix until just combined (do not overwork the dough).
5. Add the chocolate chunks and pecans and mix until combined (heads-up: you’ll need a bit of elbow grease if doing it by hand!). 

Shape and chill the cookies

1. Using your hands, roughly shape the dough into 3.5-ounce (100 g) balls and place them on a tray lined with parchment paper (make sure the tray fits in your fridge). 
2. Chill the cookie dough balls in the fridge for at least one hour (up to the next day).

Bake the cookies

1. Preheat the oven to 400°F (200°C).
2. Transfer the chilled cookie dough balls onto a large baking tray lined with parchment paper. I recommend making several batches to allow enough room for the cookies to expand. 
3. Bake the oven at 400°F (200°C) for 12-13 minutes until risen, golden, and slightly underbaked.
4. Let them cool down for 5 minutes before transferring to a cooling rack with a turner spatula.
5. It’s ready! Enjoy warm with your favorite fall beverage.