Chop the chocolate and pecans using a large knife. The pieces should be chunky.

In a light-colored saucepan, melt the butter over medium heat, stirring constantly for 6-7 minutes. Once it turns golden brown with bits on the bottom and smells nutty, pour it into a large mixing bowl to cool slightly.

Add the sugars to the warm browned butter. Stir with a whisk or use a hand mixer on low for about 1 minute. Add the beaten eggs and vanilla extract and mix again until smooth.

Sift in the flour, baking soda, baking powder and salt. Mix with a wooden spoon just until the dough comes together. It should be thick.

Fold in the chocolate and pecans. Feel free to use your clean hands to mix! The dough will be a bit hard!

Spoon some dough to form cookie balls. Place the balls on a tray lined with parchment, leaving some space between them and chill for 30 minutes in the fridge.

Preheat the oven to 200°C, fan mode. Bake for 12 minutes until golden and just set around the edges. The top will still be a bit soft. The centre of the cookies will look underbaked. Let the cookies cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling. Best enjoyed when warm!!!