1. In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks. At this point, weigh your brown butter to make sure you have at least 90g. If you have a little less, mix in some water until you reach 90g.

2. Transfer the brown butter to a medium sized mixing bowl and  chill. Once the butter has cooled, whisk in both sugars. Whisk in the egg and vanilla until well combined.

3. Add in the flour, oats, bicarbonate of soda, baking powder, and salt. Use a rubber spatula to fold the mixture together until a few flour streaks remain.

4. Add in the chopped pecans and chocolate and fold just until no flour streaks remain. Cover the bowl with cling film, and chill the dough in the fridge for at least 30 minutes.

5. Preheat the oven to 175°C. Line a baking sheet with parchment paper. Scoop out heaping 3 tbsp. scoops of dough (I use an ice cream scoop) setting them on the cookie sheet at least 2″ apart to allow room for spreading. Bake for 12-14 minutes, until the edges of the cookies turn golden brown.

6. Allow the cookies to rest on the hot baking sheet for at least 5 minutes before transferring to a wire rack to cool. Enjoy!