Ingredients

2 ¼ cup all-purpose flour

1 packed cup Imperial light brown sugar

½ cup Imperial granulated sugar

2 sticks salted butter

2 large eggs + 1 egg for brushing tops of cookies

2 Tablespoons cornstarch

2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon salt

1 cup toasted and chopped pecans

8 ounces semi-sweet chocolate chunks

½ cup milk chocolate chips

2 Tablespoons Demerara or raw sugar

1 Tablespoon course sea salt

Instructions

Melt butter in pan that has a light colored bottom; stir constantly until butter begins to brown (about 8 – 10 minutes).  Remove from heat, pour into heat proof bowl and cool completely.

Toast pecans in microwave for 30 seconds; stir, repeat twice.  Let cool; then chop.

In small mixing bowl, combine flour, salt, baking soda and cornstarch in bowl and whisk together.  In medium mixing bowl, combine cooled brown butter,  Imperial brown sugar and granulated sugar.  Cream well.  Add 2 eggs and vanilla and beat well.  Add dry ingredients a cup at a time, mixing well after each. Fold in chocolate chunks, chocolate chips and pecans.   Remove from bowl and place on parchment or wax paper and refrigerate for at least 2 hours, or overnight.  NOTE:  Removing from bowl and wrapping in parchment makes it easier to scoop out after it sets.

Pre-heat oven to 375 degrees.  Prepare cookie sheets by placing a piece of parchment  paper, a silicon mat, or lightly greasing cookie or baking sheet.

Add egg to small bowl and whisk.  Using a large cookie scoop (3 Tablespoon, or the size of your choice) & scoop cookie dough and roll into balls.  Slightly Press down on silicon mat or parchment.  Brush tops with egg; sprinkle Demerara sugar on top of each cookie.  Lightly sprinkle course sea salt on top of each cookie.  Bake about 12 minutes, or until edges are lightly golden brown.  Middle will be slightly soft.  Let rest on baking sheet for 5 minutes, then remove and cool on wire rack.