1-First: toast the 1 and 1/2 cups chopped pecans in a 300°F oven for 15 minutes, stirring twice to enhance their flavor, then set them aside to cool.

2-Next, in a large bowl, beat the 1 cup unsalted butter until smooth and creamy, then add the 1/2 cup granulated sugar and 1 cup packed dark or light brown sugar, beating until fluffy.

3-Follow by mixing in the 2 large eggs at room temperature and 2 teaspoons pure vanilla extract until well combined.

4-In a separate bowl, whisk together the 2 and 1/2 cups all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon baking soda, and 1/2 teaspoon salt.

5-Slowly add this dry mixture to the wet ingredients on low speed until combined, then stir in the toasted 1 and 1/2 cups chopped pecans.

6-Cover the dough and chill it for at least 3 hours and up to 3 days to achieve the best texture.

7-After chilling, let the dough sit at room temperature for 20-30 minutes for easier handling.

8-Preheat the oven to 350°F and line your baking sheets.

9-Scoop the dough into 1 tablespoon balls, and if desired, roll them in the 1/3 cup granulated sugar before placing on the sheets.

10-Bake for 11-12 minutes until the edges are golden, rotating the pans halfway through, then cool on the sheets for 5 minutes before transferring to a rack.