More chocolate because yes

A melted butter cookie stirred in a bowl makes for easy cookies, make that brown butter and it's even better. These cookies were very easy to make and bake. They spread quite a bit - so give them some elbow room or you are looking at cookie bars. The recipe calls for chopped chocolate bar, yeah no... semi sweet chocolate chips are great - regular size and mini and I did a full cup because - yes... Did I forget the salt on top? yes... was I making four things at once and just incapable of doing it all? Yes... in fact that is how life was that night. When do thing slow down? I haven't figured that out yet, or ever... maybe some day...

Brown Butter Pecan Chocolate Chip Cookies
3/4 cup unsalted butter (browned and slightly cooled)
1 cup dark brown sugar (packed)
1/2 cup granulated sugar
1 large egg + 1 egg yolk (room temperature)
1 Tbsp. vanilla extract
2 Tbsp. heavy cream
2¼ cups all-purpose flour (spooned & leveled)
1 tsp. cornstarch
1 tsp. fine salt
1 tsp. baking soda
½ tsp. baking powder
⅛ tsp. ground cinnamon
1 cup chopped pecans ( plus more for garnish)
4 oz semi-sweet chocolate bar (or semi sweet chocolate chips)
Semi-sweet chocolate chips (for garnish)
Flaky sea salt (such as Maldon, for finishing)

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.
Brown butter cooling in mixing bowl for brown butter pecan cookies.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper or silicone baking mats. Set aside.
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.
Add the dry ingredients into the wet ingredients and mix until just combined.
Fold in the pecans and the chopped chocolate.
Using a large 3-tablespoon cookie scoop, scoop 13 dough balls onto the prepared baking sheets, spacing them a few inches apart.
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.
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.
Allow cookies to cool on the baking sheet for 3-5 minutes before carefully transferring to a wire rack to cool completely.