Ingredients:
– 1 cup unsalted butter, melted and cooled slightly
– 1/2 cup granulated sugar
– 1 cup brown sugar
– 2 large eggs
– 1.5 tsp vanilla extract
– 2.5 cups all-purpose flour
– 1 tsp cinnamon powder
– 1 tsp cornstarch
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1.5 cups roughly chopped pecans, toasted if preferred
– 1/2 cup toffee bits optional
Instructions:
1. In a large bowl, cream together the melted butter, granulated sugar, and brown sugar until the mixture is fluffy and light.
2. Add the eggs and vanilla extract to the bowl, mixing until the batter is smooth and well combined.
3. Gradually add the all-purpose flour, cinnamon powder, cornstarch, baking soda, and baking powder to the mixture. Mix until just combined, being careful not to overmix.
4. Fold in the chopped pecans and optional toffee bits until they are evenly distributed throughout the dough.
5. Chill the dough in the refrigerator for 30-45 minutes to make it easier to handle.
6. Once chilled, scoop out portions of the dough and roll them into balls. The chilled dough may feel crumbly, but the warmth of your hands will help it come together.
7. If desired, roll each ball in granulated sugar for an extra touch of sweetness.
8. Arrange the dough balls on a parchment-lined baking tray, spacing them out to allow for spreading.
9. Bake the cookies in a preheated oven at 350°F (175°C) for 11-14 minutes, or until they are golden brown and firm at the edges.
10. After baking, let the cookies cool on the tray. If they appear too poofy, gently press the centers with a spoon to flatten them slightly. Enjoy!