Caramelized Pecans

1. In a small- medium skillet, cook the butter, brown sugar, and pecans for a few minutes to toast them. Stir frequently and let the pecans toast as the butter and sugar slightly caramelize the pecans. Depending on the size of your skillet, it should take 5-8 minutes. Set aside to cool while you make the cookie dough.

Cookies

1. In a medium-sized bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch. Set aside.
2. Take 4oz/ 1/2 cup of the butter and brown it in a clean skillet. The butter should cook over low-medium heat for a few minutes, stirring constantly until the milk solids begin to brown and caramelize. You can read this detailed post on how to brown butter. In the bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer, combine brown butter and the remaining 2oz (1/4 Cup) chopped butter. Let it sit for a few minutes so that the heat of the brown butter melts the chopped butter. Add sugar and mix on medium for around 2 minutes, until light and fluffy. Make sure to scrape the sides of the bowl so everything is evenly combined.
3. Add egg, additional egg yolk, and vanilla, mix until fully combined for about 45 seconds, let rest for one minute, then mix for 2 minutes. The mixture should lighten in color quite a bit. Gently fold in the dry ingredients, then stir in the buttered pecans.
4. Scoop 1.5 tbsp-sized cookies with a medium cookie scoop. Place cookie dough balls on a wax-lined tray that can fit in the refrigerator, or I like to use my favorite plastic containers. Let the dough balls chill for two hours.
5. Preheat oven to 350F/180C and, if using, line your baking sheet with a Silpat liner. Bake the cookies for 9-12 minutes, until lightly golden brown. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature in an air-tight container for up to 5 days.