• Melt 2 tbsp butter in a large skillet over medium heat. Add in chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.
• In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well, set aside until needed.
• Melt butter in a skillet over medium heat; continue cooking, stirring often, until golden brown (light caramel color). Add browned butter  into a large, heatproof mixing bowl. Add in both sugars and whisk well to combine. I mixed it for about 2 mins so the mixture would cool slightly. Add in vanilla. Beat in eggs, one at a time, beating until eggs are just combined.
• Using a rubber spatula, fold in the flour, stirring until just combined. Fold in the buttered pecans.
• Cover bowl and refrigerate for at least 3 hours.

To Bake:

• Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper.
• Scoop 3 tablespoon sized rounds of dough onto the prepared sheet, leaving 2 inches in between each cookie for spreading. Firmly press a pecan half on top of each ball of cookie dough, if desired, then bake in preheated oven for 6 minutes, or until edges are set and the center is still a little jiggly. Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack. Repeat with remaining cookie dough.