Instructions

Making the Browned Butter

1. In a medium saucepan, melt the butter over medium heat. Continuously stir for a couple of minutes while the butter is boiling, and it changes from yellow to golden brown.

2. Once the butter changes to a dark brown and brown bits appear, remove it from the heat and transfer to a heatproof bowl. The butter at this point should have a nutty smell and have bubbles on top.

3. Let the butter cool in the fridge for 1 hour, or until it turns solid.

Making the Cookies

1. Cream together the solidified browned butter and sugars until fully combined.

2. Mix in the vanilla, egg, and egg yolks.

3. Fold in the salt, cinnamon, baking soda, and cornstarch, and combine.

4. Mix in flour one cup at a time, followed by the pecan pieces, making sure not to over-mix the dough.

5. Keeping the dough in the mixing bowl, cover the bowl and refrigerate for a minimum of 3 hours. {Tip: It is recommended to refrigerate for 10-14 hours for best results}.

6. Preheat oven to 350°F.

7. Spray two cookie sheets with cooking spray and place parchment paper on top.

8. Scoop dough using an ice cream scoop and roll into a large ball using your hand.

9. Place cookie-dough balls on cookie sheet. It is recommended that you don't place more than 6 balls on one sheet to prevent the cookies from touching when they spread.

10. Top each of the cookie dough balls with a pecan half, if desired.

11. Bake for roughly 13-15 minutes, or until the cookies begin to crack in the center and are golden-brown on the edges.

12. Remove from oven and cool on rack for 15 minutes.