Step 1

Preheat oven to 350F and line a cookie sheet with parchment paper.

Step 2

Spread pecan halves evenly over cookie sheet and bake on 350F for 3-5 minutes.

Step 3

Remove from oven and coarsely chop (do not turn off your oven). Set aside.

Step 4

In a large bowl, combine melted, cooled butter and sugars. Stir well.

Step 5

Add eggs, egg yolk, and vanilla extract and stir until well-combined.

Step 6

In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt.

Step 7

Gradually add flour mixture to wet ingredients until completely combined.

Step 8

Add chopped pecans and toffee bits (if using) and stir well.

Step 9

Line cookie sheets with parchment paper and drop cookie dough by heaping 1 1/2 Tablespoon onto prepared cookie sheet, spacing at least 2" apart.

Step 10

Transfer to 350F oven and bake for 10-12 minutes. Allow to cool completely on baking sheet before enjoying!

Step 11

Store any leftover, cooled cookies in an airtight container at room temperature for 3-5 days.