For candied pecans - Combine the pecans, butter, sugar, and water in a large, non-stick skillet. Cook and stir over medium heat until sugar is melted and pecans are toasted. Spread out on a silicone liner or parchment paper to cool. Coarsely chop.

For cookie dough - Wipe out the skillet and add the 3/4 cup of butter. Cook and stir over medium heat until it foams and turns light brown. Pour into a large mixing bowl, using a silicone spatula to get every drop.

Preheat your oven to 375 degrees; let the butter cool for 5 minutes.

Whisk the sugars into the browned butter. Add the egg, egg yolk, and vanilla. Whisk until smooth.

Sift or whisk together the flour, baking soda, and salt. Add to the wet ingredients and stir until just combined. Gently stir in the chocolate chips and chopped pecans. (I like to reserve a few chips and nuts to press into the tops of the baked cookies.)

Scoop a heaping 2 tablespoons of dough (1.5 ounces) and roll into a ball. Repeat with the remaining dough.

Place eight cookie dough balls on a cookie sheet that has been lightly greased or lined with a silicone liner.

Bake cookies for about 8 minutes at 375 degrees. They should be golden brown around the edges, but the middles should barely be set. They will continue baking after you remove them from the oven.

If desired, press a few chocolate chips and pecans on top of each cookie. Let cool on the pan for 4-5 minutes, then transfer to a cooling rack.