Place 8 tablespoons of butter in a small pan and heat over medium heat until melted. Cook for approximately 5 minutes until it turns light brown, stirring occasionally.

Add the browned butter to a large mixing bowl, including the bits from the bottom of the pan.

Melt the other 4 tablespoons of butter and add it to the mixing bowl with the browned butter.

Add the brown sugar and beat with an electric mixer or whisk to combine.

Add the egg and vanilla extract, mixing until just combined.

In a separate bowl, mix together the flour and baking soda.

Add the dry ingredients to the wet ingredients and mix until just barely combined, leaving some large lumps of flour.

Gently stir in the chopped pecans until evenly distributed without over-mixing the dough.

Place the bowl in the refrigerator for 30 minutes to chill.

Preheat the oven to 375°F while the dough is chilling.

After chilling, scoop out 1½ to 2 tablespoons of dough and place them on a parchment-lined baking sheet about 2 inches apart.

Press down each ball slightly so it’s no thicker than ½ inch.

Bake for 12-14 minutes.

Allow the cookies to cool on the tray for 10 minutes.