Adapted from Simply Recipes
12 tablespoons unsalted butter, cut into small cubes
1 ½ cups firmly packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup pecan halves, toasted and coarsely chopped
For the sugar dredge:
2 tablespoons firmly packed dark brown sugar
1 tablespoon granulated sugar
Preheat oven to 350°. Line two baking sheets with parchment paper.
Place 10 tablespoons of the butter in a small saucepan. Cook butter over medium heat, until it smells nutty and fragrant and is a lightish brown color. Remove pan from heat and stir in the remaining 2 tablespoons of butter. Pour the browned butter into the bowl of a stand mixer fitted with a paddle attachment and set aside to cool for about 10 minutes.
Meanwhile, in a medium-sized bowl sift together the flour, baking soda, and salt. Set bowl aside.
In a small prep bowl, make the sugar dredge by whisking together the 2 tablespoons of brown sugar and 1 tablespoon of granulated sugar. Make sure the sugars are well combined and the mixture is clump free.
By this point your butter should be cool enough to make the cookie dough. Add the dark brown sugar into the bowl with the butter and beat at low to medium speed until well combined. Add in the eggs, one at a time beating well after each addition. Stop mixer, scrape down bowl and add in the vanilla. On medium speed, beat mixture for roughly 30 seconds or until the mixture looks nice and shiny. On very low speed, mix in the flour until it is partially incorporated. Then add in the pecans and mix dough until only just combined.
Take roughly 2 tablespoons worth of dough and, using the palms of your hands, roll into a ball. Then take the ball of dough and gently roll it in the sugar dredge, making sure the dough is well-coated. Place on prepared baking sheet and then sprinkle a bit of the Maldon salt on top. Continue this process with remaining dough.
Bake cookies for about 9 to 11 minutes or until they look puffed and very lightly browned. They will look underdone, but this is okay. Cool cookies on the baking sheet for one minute and then transfer cookies to a wire rack to cool completely.