Melt the butter in a large skillet over medium high heat.  Stir in the chopped pecans.

Cook for 4-5 minutes, stirring occasionally, until the pecans are lightly toasted.  Remove from heat and set aside.

In a mixing bowl, whisk together the flour, cornstarch, salt and baking soda.  Set aside.

Melt the butter in a saucepan over medium high heat.  Heat, stirring occasionally, until the butter starts to brown.  Remove from heat and pour into a large mixing bowl.

Whisk the sugar and brown sugar into the browned butter.

Mix in the vanilla extract and add the eggs 1 at a time.

Gradually hand stir in the dry ingredients into the butter mixture until just combined.  Be careful not to over mix.

Then stir in the buttered pecans.

Cover and chill the dough in the refrigerator for 2-3 hours.

Preheat the oven to 350 degrees Fahrenheit.

Use a cookie scoop to drop the cookie dough onto baking sheets at least 2 inches apart.

Press a pecan half onto each of the cookies on the baking sheets.

Bake for 9-11 minutes until the outside of the cookies just start to brown.  Notes: The center of the cookies may appear unbaked but they will continue to cook as they cool.

Remove from the oven.  Let the cookies sit on the baking sheets for 5 minutes.  Then move to a cooling rack to cool completely.

Then the cookies are ready to serve and enjoy!