First, you need to brown the butter in a light colored pot so you can tell if it is brown.

Heat the 2 sticks of butter on medium whisking as you go. You want to heat until there are brown bits in the butter.

Once the butter is browned with a nutty aroma, set aside.

In a mixing bowl, whisk together salt, baking soda, and cinnamon.

Pour browned butter into stand mixer mixing bowl with brown sugar and  sugar mixing on low until smooth.

Add the eggs one at a time to this mix, mixing after each egg.

Add the vanilla extract after the eggs are mixed in and beat for another few minutes.

Pour in the flour mixture 1/4 a time mixing after each flour pour.

Pre-heat the oven to 350 degrees F.

Stir by hand in 1 cup chocolate chunks, 1 cup colored chocolate chips and 1 cup chopped pecans.

Line cookie sheets with parchment paper.

Spoon out a teaspoon of the cookie mixture onto the cookie sheets about 2 inches apart. If you want flatter cookies, flatten them out a little now.

Bake at 350°F for about 14 minutes and let cool on the cookie sheet for 5 minutes.