Saute the chopped pecans and butter in a skillet over medium heat until fragrant and toasted, 3-4 minutes. Watch carefully and stir as needed, to avoid overbrowning! Set aside to cool.

For cookies:

Brown the butter. Heat butter in a skillet over medium high heat. It will boil. Continue cooking, stirring occasionally until the solid particles at the bottom turn golden. You will hear the butter sputtering. When it is quiet is when it is usually done. Do not let it burn! Pour into a large mixing bowl to stop the browning. Let cool about 10 minutes.

Whisk together flour, cornstarch, baking soda and salt in a large measuring cup.

Whisk sugars into the bowl with the brown butter. Whisk in vanilla and eggs until well combined.

Pour flour mixture into bowl and stir until no streaks remain.

Stir in buttered pecans.

Cover with plastic wrap, pressing the wrap down on the surface of the dough. Chill for at least three hours or up to three days. When ready to bake, remove dough from fridge and let come to room temperature.

Preheat oven to 350. Line baking sheet with parchment paper.

Roll dough into balls, about 1 1/2 tablespoons each. Place balls 2″ apart on baking sheet. If you wish to roll in sugar now is the time to do it. It is also the time to place pecan halves on top, if you are so inclined.

Bake on the middle rack until edges are set and just beginning to turn golden, about 9 – 12 minutes. The tops of the cookies will still be soft and these may appear under baked. They will firm up while cooling.

Sprinkle with salt flakes. Let rest on baking sheet for 5 minutes, then transfer to a cooling rack.

I store these in giant zip lock bags. They can also be kept in the freezer, as can the dough balls. Just let them come to room temperature before baking.