Brown Butter Pecan Cookies

TOASTED BUTTER PECANS: Melt butter in a large skillet over medium heat. Add chopped pecans and cook stirring occasionally for 4-5 minutes; set aside.

COOKIES: In a large bowl, whisk together flour, cornstarch, baking soda, salt and cinnamon until well combined; set aside.

In a large heatproof bowl, combine brown sugar and granulated sugar; set aside.

Melt butter in a saucepan over medium heat. Cook, stirring occasionally until golden brown. Remove pan from heat and pour brown butter over sugars beating until well combined. Add vanilla and eggs one at a time, beating until just combined.

Using a rubber spatula, fold in flour mixture until just combined. Fold in toasted pecans. Cover the bowl and refrigerate for at least 4 hours up to 2 days. (If you refrigerate for more than 4 hours, you will need to let the dough sit at room temperature until scoopable.)

Preheat oven to 375 degrees. Line rimmed baking sheets with parchment paper; set aside.

Using a tablespoon or cookie scoop, scoop 6 round tablespoons of cookie dough onto the prepared baking sheet (6 cookies per baking sheet) leaving 2-inches between each cookie for spreading. Scoop 6 more round tablespoons of dough and place one on top of each of the previous scoops. Firmly press a pecan half on top of each cookie ball.

Bake for 7 minutes until the edges of the cookies are set and golden brown and the center is still a little soft. Remove from the oven. Sprinkle warm cookies with coarse sea salt or sugar. Allow cookies to cool on baking sheets for 15 minutes before transferring to a cooling rack. Repeat with remaining cookie dough.