Enjoy these delicious Butter Pecan Cookies, perfect for sharing with friends and family or as a delightful treat to enjoy with your afternoon coffee or tea! 

Ingredients:

1 ½ heaping cups (175 g) pecan halves
1 cup (226 g) unsalted butter, melted and cooled
1 ¼ cups (250 g) dark brown sugar, tightly packed
½ cup (100 g) granulated sugar
1 large egg + 1 egg yolk, room temperature preferred
1 ½ teaspoons vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ cup (120 g) Heath Toffee bits (optional, but recommended)
Flaky sea salt for sprinkling (optional)

Directions:

 Toast Pecans (optional): Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper. Spread pecan halves evenly over the sheet and bake for 3-5 minutes. Remove from oven and set aside.

 Prepare Cookie Dough: In a large bowl, combine melted butter and sugars. Stir well. Add eggs, egg yolk, and vanilla extract, mixing until well-combined. In a separate bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt. Gradually add the flour mixture to the wet ingredients until completely combined. Coarsely chop the toasted pecans and stir them in along with the toffee bits.

 Shape and Bake Cookies: Line cookie sheets with parchment paper. Drop cookie dough by heaping 1 ½ tablespoon onto the prepared sheets, spacing at least 2 inches apart. Bake for 10-12 minutes. The cookies should still look soft/slightly under-done in the centers. Sprinkle with sea salt while warm. Allow cookies to cool completely on the baking sheet.

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