Melt 2 TBSP of butter in a large pan. Add pecans, a dash of salt and toast until fragrant- about 3-5 minutes. Do not burn or overcook or pecans will become bitter. Remove from pan and set aside in a bowl or on a sheet of parchment paper to cool until needed for dough.

For the browned butter:

In a medium skillet that is clean and dry, melt butter over medium low heat. Swirling the pan, watch the butter as it slowly becomes brown- it will hiss, pop and bubble- this is normal. Keep swirling the pan until you see brown bits on the bottom of the pan and the butter has turned golden brown. Remove from heat. Pour browned butter, bits and solids into a large bowl .

Into the brown butter, mix in both sugars until smooth and well combined. Add in vanilla and beat in eggs until well mixed.

In a medium bowl, combine the flour, cornstarch, cinnamon, salt and baking soda.

Carefully fold flour mixture into the browned butter bowl. Fold in toasted pecans from earlier. Cover and chill for at least 1 hour. You can chill overnight, but if you do, let the cookie dough sit out for 30 minutes before forming balls.

Pre heat oven to 375. Line a rimmed baking sheet with parchment paper. Scoop dough with a small scoop to form round balls of dough. Slightly flatten the dough and place a perfect pecan half on top. Place on prepared cookie sheet leaving 2u0022 between cookies. Sprinkle with Sea Salt Flakes. I prefer Maldon. Bake for 9-10 minutes. Remove from oven and let cookies cool on a wire rack. Cookies will be soft in the center. If a bit of butter melts out from the cookie leaving a u0022lacyu0022 edge, just trim it away.

You can freeze this dough up to 2 months.