Browning the butter:

Melt butter over medium heat. Continue heating until the butter smells nutty and it turns light brown.

Pour the browned butter into a container and refrigerate for about an hour or until it reaches the consistency of soft butter.

Preheat the oven to 350 degrees

Whisk eggs, vanilla, and salt together and set aside.

In another bowl, blend together the flour, salt, cream of tartar and set aside.

In a mixer, beat the brown butter, for 20 seconds and add both sugars and beat until fluffy, 3 mins.

Add half of the eggs and vanilla to the brown butter and mix until its combined. Add the remainder of the eggs and beat until combined.

In the hot water, dissolve the baking soda then add to the butter mixture.

Next add the flour mixture to the butter and sugars and mix by hand until incorporated.

Add chocolate and pecans and mix by hand until fully mixed.

Drop by large spoonfuls and a sheet pan lined with parchment paper spacing 2 inches apart.

flatten the tops a little and bake for 10 mins and rotate the pan and bake another 5 or 6 mins.

Allow the cookies to cool on the sheet for a couple mins and then sprinkle with the sea salt.