Using browned butter to make chocolate chunk cookies gives them an incomparably rich caramelized flavor.
Mix flour, baking soda, cinnamon and salt in medium bowl. Set aside. Melt butter in medium heavy-bottomed saucepan on medium heat. Cook 3 to 4 minutes or until butter forms browned specks on bottom of pan, stirring occasionally. Pour butter into large bowl. Cool slightly. Add sugars and vanilla; mix well. Add eggs; mix until well blended. Stir in flour mixture.
Refrigerate dough about 15 minutes or until cooled to room temperature.
Preheat oven to 375°F. Stir chocolate and pecans into dough. Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
Bake 10 to 12 minutes or until golden brown. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.