1-Step 1: Prepare and Toast Pecans Begin with mise en place by preheating your oven to 350°F (175°C) and lining baking sheets. For about 10-15 minutes, spread 1 and 1/2 cups chopped pecans on a rimmed baking sheet and toast in a 300°F oven for 15 minutes, stirring twice. This step, as highlighted in resources like https://sugarspunrun.com/how-to-toast-pecans/, amplifies their nutty flavor.

2-Step 2: Cream Butter and Sugars Cream 1 cup unsalted butter until smooth, then add 1/2 cup granulated sugar and 1 cup packed brown sugar, beating until fluffy and light. This process incorporates air for soft centers, taking about 3-5 minutes in a mixer.

3-Step 3: Add Eggs and Vanilla Mix in 2 large eggs at room temperature and 2 teaspoons pure vanilla extract until well combined, which takes 1-2 minutes. This helps bind the dough for the desired texture in butter pecan cookies.

4-Step 4: Combine Dry Ingredients In a separate bowl, whisk together 2 and 1/2 cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually mix these into the wet ingredients on low speed to avoid overmixing.

5-Step 5: Fold in Pecans and Chill Fold in the toasted pecans, cover the dough, and chill for at least 3 hours or up to 3 days to prevent spreading. Let the dough sit at room temperature for 20-30 minutes before shaping.

6-Step 6: Shape and Bake Roll the dough into 1 tablespoon balls, optionally roll in 1/3 cup granulated sugar, and place on lined baking sheets. Bake at 350°F for 11-12 minutes, rotating pans once for even baking, then cool on the sheet for 5 minutes before transferring to a rack.