Cube the butter sticks into pads, and add them to a light colored Dutch oven or sauce pan. Over low-medium heat melt butter and stir until bubbling. Once bubbly, continue to whisk as the butter turns a deep amber color and starts to produce a nutty aroma. The butter will be amber with darker bits of sediment at the bottom. Once this transition happens (about 20 minutes) remove from heat and transfer the brown butter to a glass bowl. Place the bowl in the refrigerator to chill for 30 minutes.
In a medium mixing bowl, add flour, baking soda, salt, and cinnamon.
In a large bowl (or stand mixer fitted with the paddle attachment), combine sugars, molasses, and browned butter until fluffy; about a minute. Add in the vanilla extract and eggs; combine.
Gently stir in the flour and combine until mixed.
Using a rubber spatula, fold in 1 cup of pecans and the chocolate.
Cover the bowl and chill in the fridge for at least 2 hours. This dough can be made the night before as well and covered tightly.
Once the dough is chilled, preheat the oven to 350°F. For standard-sized cookies form tablespoon-sized dough balls. For larger cookies, form 2 tablespoon-sized dough balls. Add 6 cookies to a large baking sheet making sure they are properly spaced out since these spread.
Bake for 10-12 minutes for standard-sized cookies, and 13-15 minutes for the larger-sized cookies. These cookies look well-done, but they are not burnt. The edges will be golden-brown, and the centers will be softer, and lighter. They will firm up as they cool. The coloring from these cookies comes from the dark brown sugar, browned butter, and chocolate.
Add additional pecans to the cookies tops before they cool. Transfer cookies to a cooling rack, and repeat the process until all cookies have baked.