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1
In a med bowl, whisk together flour, salt & baking soda. Set aside.
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2
Start browning 1/2 cup (1 stick) butter. In a med skillet, melt butter over med heat. Once the butter has melted completely, it will begin to foam and froth as it cooks. The butter will also crackle and pop. That's the water cooking out of the butter. Swirl pan occasionally, keep an eye on melted butter. Butter will become very fragrant and brown bits will begin to form at bottom of pan. Once bits are an amber brown, immediately remove pan from heat, pour browned butter (bits and all) into small bowl. Leaving butter in pan will burn it. Allow butter to cool for 20 min.
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3
In bowl of a stand mixer fitted with a paddle attachment, cream remaining 1/2 cup of butter with brown sugar. Cream on med speed until light and fluffy, about 3 to 5 min. Add vanilla extract & molasses, beat until incorporated.
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4
Once brown butter has cooled slightly, pour butter (brown bits) into creamed butter & sugar mixture. Add granulated sugar & cream for 2 min, until well incorporated. Add egg & egg yolk, beat for 1 min more.
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5
Stop mixer, scrape bottom of the bowl to ensure everything is evenly mixed. Add flour mixture, all at once to butter mixture, beat on low speed until flour is just incorporated. Remove bowl from stand mixer, use a spatula to fold in pecans & chocolate chips.
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6
Spoon batter onto a piece or parchment paper or plastic wrap, wrap into a disk or cylinder and seal at both ends. Allow to rest in fridge for at least 30 min.
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7
Place racks in center & upper third of oven, preheat to 350 degrees f. Line two baking sheets with parchment paper. Scoop dough by the two tablespoonful onto prepared sheets. Be sure to leave about 2-inches of space between each cookie.
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8
Bake for 12 to 14 min of until golden brown. Remove from oven, allow to rest on the baking sheet for 5 min.
