Buttered Pecans:  Add pecans and 2 tablespoons of butter in a sauce pan over medium heat.  Cook over stove for 2-4 minutes or until the pecans are fragrant and toasted.  Set aside.

Cookies:  In a large bowl combine flour, cornstarch, salt and baking soda, whisk to combine and remove any lumps.  Add melted butter to another bowl, along with both sugars and whisk until smooth.  Add in vanilla.  Eat in eggs, one at a time, beating until eggs are just combined.  Fold in flour mixture until just combined.  Stir in chocolate chips and buttered pecans.  Cover and refrigerate for at least 2 hours and up to 24 hours.

To bake:  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper {or spray with nonstick spray}.  Scoop tablespoon sized rounds of dough onto prepared baking sheet, leaving 2 inches between each cookie for spreading.  Firmly press a pecan half on top of each cookie ball, if desired.  Bake in preheated oven for 9 minutes {or until edges are set and center is still slightly jiggly}.  Allow cookies to cool on pan for 10 minutes, then carefully transfer them to cooling rack.