1. Brown the butter in a light-colored saucepan over medium heat until amber with nutty aroma, then cool in a heatproof bowl.

2. Toast pecans on a baking sheet at 350°F for 6–8 minutes until fragrant and let cool.

3. Whisk cooled brown butter with brown sugar and granulated sugar until glossy and combined.

4. Beat in eggs one at a time, then stir in vanilla extract.

5. In a separate bowl, whisk flour, baking soda, salt, and cinnamon.

6. Gently fold dry ingredients into the butter mixture until just combined.

7. Stir in toasted pecans until evenly distributed.

8. Cover and chill dough for at least 1 hour to prevent spreading.

9. Preheat oven to 350°F and line baking sheets with parchment paper.

10. Scoop rounded tablespoons of dough onto sheets, leaving 2 inches between each.

11. Bake for 10–12 minutes until edges are light golden and centers are set.

12. Cool on baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.