Butter Pecan Cookies

Description
Buttery soft n chewy cookies exploding with toasted pecans and brown sugar flavor. This cookie dough requires chillingat least 3 hours and up to 3 days
Ingredients
1 and 12 cups 195g chopped pecans
1 cup 16 Tbsp 226g unsalted butter softened to room temperature
12 cup 100g granulated sugar
1 cup 200g packed dark or light brown sugar
2 large eggs at room temperature
2 teaspoons pure vanilla extract
2 and 12 cups 313g allpurpose flour spooned leveled
1 teaspoon cornstarch
1 teaspoon baking soda
12 teaspoon salt
Optional
13 cup 67g granulated sugar for rolling
sea salt for sprinkling
Instructions
In a 300F 149C oven toast the chopped pecans on a large parchment paper or silicone matlined baking sheet for 15 minutes. Stir twice during this time. Turn oven off and set pecans aside.
In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the granulated sugar and brown sugar and beat on medium high speed until fluffy and light in color. Beat in eggs and vanilla on high speed. Scrape down the sides and bottom of the bowl as needed.
In a separate bowl whisk the flour cornstarch baking soda and salt together until combined. On low speed slowly mix into the wet ingredients until combined. The cookie dough will be quite thick. Add the toasted chopped pecans mix on low for about 510 seconds until evenly distributed. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 3 hours and up to 3