Toast pecans in a skillet with 2 tablespoons of butter for 4-5 minutes until fragrant and golden.

Mix 2 cups flour, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon cinnamon, and 1 teaspoon baking soda in a bowl.

Brown ½ cup butter in a saucepan, then mix with 1 cup granulated sugar and ¾ cup brown sugar.

Incorporate 1 teaspoon vanilla extract and 2 eggs into the brown butter-sugar mixture.

Fold the dry mixture into the wet mixture and add toasted pecans until just combined.

Refrigerate the dough for at least 4 hours.

Preheat oven to 375°F (190°C) and scoop dough onto baking sheets.

Bake for 10-11 minutes, cool on baking sheet for 15 minutes.