Cream Butter and Sugars: In a large mixing bowl, cream together the cooled melted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer on medium speed until light and fluffy, about 2-3 minutes.

Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, beating on medium speed until fully combined and smooth, about 1-2 minutes.

Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cinnamon powder, cornstarch, baking soda, and baking powder. Gradually add this dry mixture to the wet ingredients while mixing on low speed until just combined.

Incorporate Nuts and Bits: Gently fold in the roughly chopped and toasted pecans, along with any optional toffee bits, using a spatula.

Chill Dough: Cover the dough with plastic wrap and chill in the refrigerator for 30-45 minutes.

Shape Cookies: Preheat your oven to 350°F (175°C). Using a cookie scoop, portion out the dough and roll into balls, optionally rolling them in granulated sugar.

Prepare for Baking: Line a baking tray with parchment paper, and arrange the cookie dough balls with space in between.

Bake: Bake for 11-14 minutes, or until edges are firm and golden brown.

Cool: Allow cookies to cool on the baking tray for about 5 minutes, then transfer to a wire rack to cool completely.