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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.