Begin by melting the unsalted butter in a saucepan over low heat until it is completely liquid, then allow it to cool slightly.

In a large mixing bowl, combine the granulated sugar and brown sugar using a whisk or a spatula until well blended.

Add the eggs and vanilla extract to the sugar mixture, beating the ingredients together until smooth and creamy.

In a separate bowl, whisk together the all-purpose flour, cinnamon, cornstarch, baking soda, and baking powder.

Gradually add the dry mixture to your wet ingredients, mixing gently until just incorporated.

Fold in the toasted pecans and the optional toffee bits with a spatula, ensuring they are evenly distributed.

For thicker cookies, chill the dough in the refrigerator for 30 minutes.

Set your oven to 350°F (175°C) and allow it to preheat thoroughly.

Using a cookie scoop or spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about two inches apart.

Bake in your preheated oven for 10-12 minutes, or until the edges are lightly golden.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer to a wire rack.