Melt butter in a large skillet over medium heat. Add chopped pecans and cook, stirring occasionally, for 4 to 5 minutes, or until lightly toasted. Set aside until needed.

In a large bowl combine flour, cornstarch, salt, cinnamon, and baking soda; whisk well to combine then set aside.

In a small saucepan over medium heat, melt the butter. Continue cooking the butter, swirling the pan occasionally, until it becomes a rich amber color with tiny brown bits at the bottom and has a nutty aroma. Remove from heat and pour into a large mixing bowl.

Add both sugars into the mixing bowl and whisk well to combine.

Add in vanilla. Beat in eggs and egg yolk, one at a time, beating until just combined.

Using a rubber spatula, fold in the flour mixture until just combined. Fold in the buttered pecans.

Cover the bowl and refrigerate for 4 hours.

Preheat the oven to 375 degrees (F). Line two large baking sheets with parchment paper.

Using a large cookie scoop, divide the dough into 3-tablespoon sized balls and place onto prepared baking sheets, leaving about 3 inches between each ball of dough.

Firmly press a pecan half on top of each ball of cookie dough.

Bake, one tray at a time, in a preheated oven for 10 to 11 minutes. If any edges spread while baking, gently press them back in with a spatula as soon as you remove the cookies from the oven.

Sprinkle warm cookies with granulated sugar.

Allow cookies to cool on the pan for 15 minutes, then carefully transfer to a cooling rack.