Manisha Das
Spread the pecan halves on a baking sheet and toast them for about 3-5 minutes until fragrant. Remove from the oven and let cool.
In a large mixing bowl, combine the melted butter with the brown sugar and granulated sugar. Stir until well combined.
In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Coarsely chop the toasted pecans and fold them into the cookie dough along with the toffee bits if using.
Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.