Chocolate-Pecan Cookies

Instructions

1. In a small pot over medium-low heat, melt the butter. Cook until the butter starts to brown and stops foaming. Immediately pour into a glass bowl. Do not strain the brown butter. Let cool for 10 minutes.
2. In another bowl, combine the flour, baking soda and salt.
3. In a third bowl, combine the cooled butter, brown sugar and sugar with an electric mixer. Add the egg and the egg yolk. Mix for 5 minutes or until the sugar has completely dissolved. With the machine running on low speed, stir in the dry ingredients, chocolate and pecans.
4. Using a 3-tbsp (45 ml) ice cream scoop, shape the dough into balls and place on a baking sheet lined with a silicone mat or parchment paper. Refrigerate for 2 hours or freeze at this point, if desired (see notes).
5. With the rack in the middle position, preheat the oven to 375°F (190°C). Line another baking sheet with a silicone mat or parchment paper. Arrange the cookies evenly spaced out on both baking sheets.
6. Bake one sheet at a time for 10 minutes or until the cookies are cooked on the outside but still soft at the centre, rotating the baking sheet halfway through cooking. Remove from the oven and immediately top each cookie with a pinch of fleur de sel. Let cool completely on the baking sheet.