1. Melt butter in a large skillet over medium heat. Add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside.

2. In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk to combine and set aside.

3. In a saucepan over medium heat, melt butter until it turns amber with a nutty aroma. Remove from heat and pour into a large mixing bowl.

4. Add both sugars to the browned butter and whisk to combine. Add vanilla extract and mix well.

5. Beat in eggs and egg yolk one at a time until just combined.

6. Fold in dry ingredients using a rubber spatula until just mixed. Add the buttered pecans and fold to incorporate.

7. Cover bowl and refrigerate dough for 4 hours.

8. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.

9. Scoop 3-tablespoon portions of dough onto sheets, spacing 3 inches apart. Press a pecan half on top of each.

10. Bake for 10 to 11 minutes until edges are set and centers appear slightly underbaked.

11. Sprinkle warm cookies with granulated sugar and cool on the pan for 15 minutes, then transfer to a rack to cool completely.