First Step: Mise en place and toasting pecans Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. For the buttered pecans, melt the 3 tablespoons unsalted butter in a large skillet over medium heat and add the 1 and 1/4 cup finely chopped pecan halves. Cook, stirring occasionally, for 4 to 5 minutes until lightly toasted, then set aside to cool.

Second Step: Cream butter and sugars In a large bowl, melt and brown the 2 sticks (8 ounces) unsalted butter in a saucepan over medium heat until it foams and turns amber, then pour into a mixing bowl. Whisk in 1 cup packed dark brown sugar and 1/2 cup granulated sugar until well combined.

Third Step: Add eggs and vanilla Add 1 tablespoon vanilla extract, then beat in 2 large eggs plus 1 egg yolk one at a time until just combined.

Fourth Step: Combine dry ingredients In a separate bowl, whisk together 2 and 1/2 cups all-purpose flour, 1 tablespoon cornstarch, 3/4 teaspoon salt, 1/2 teaspoon ground cinnamon, and 1 teaspoon baking soda.

Fifth Step: Fold in pecans and mix-ins Fold the dry ingredients into the wet mixture using a rubber spatula until just combined, then fold in the toasted pecans.

Sixth Step: Chill dough Cover the dough and refrigerate for 4 hours to help it hold its shape. The dough can be refrigerated for up to 48 hours or frozen for up to 2 months.

Seventh Step: Portion and bake Preheat the oven to 375 degrees Fahrenheit and line baking sheets with parchment paper. Scoop the dough using a large cookie scoop (about 3 tablespoons) onto the sheets, spacing them 3 inches apart. Press a pecan half on top of each. Bake for 10 to 11 minutes. If edges spread, gently push them back in.

Eighth Step: Cool and finish Sprinkle warm cookies with granulated sugar for a sparkling finish. Cool on the pan for 15 minutes, then transfer to a rack.