Directions

• Heat oven to 300 degrees. Cover a baking sheet with foil or parchment paper and add the pecans. Toast pecans for 10-12 minutes, stir them around halfway through.
• Using a stand mixer or hand mixer beat the butter for 1 minute, until smooth. Add in the white sugar, brown sugar, and mix. The mixture will become light and fluffy.
• Mix in the eggs, one at a time and vanilla extract.
• In a separate bowl add baking soda, salt, flour, and cornstarch, and mix until combined. Slowly add the wet ingredients into the dry ingredients, while mixing. The dough will start to get thick.
• Add the roasted pecans and fold in. Add the chocolate chips and fold them in. Cover the dough and let it chill for at least 2 hours. Once you remove the dough let it sit out for about 20 minutes.
• Preheat oven to 350 degrees, and line your baking sheets.
• Using a tablespoon, scoop the dough and form balls. The dough might crumble, but this is normal. Once you start forming the dough balls with your hands, the dough will soften and stick together.
• Bake for 10-12 minutes, until the edges start to turn a light golden brown. Allow them to cool for 5 minutes before removing them from the cookie sheet. Transfer to a cooling rack to finish cooling. Enjoy!