In a skillet, melt the unsalted butter over medium heat.

Introduce the finely chopped pecan halves. Cook them, stirring occasionally, for approximately 4 to 5 minutes, or until they're lightly toasted. Reserve for later use.

In a suitably large bowl, amalgamate the all-purpose flour, cornstarch, salt, ground cinnamon, and baking soda. Thoroughly whisk the mixture to combine and set aside for later use.

In a saucepan, melt the butter over medium heat. Continue to heat the butter until it acquires a deep amber color and exhibits a nutty aroma. Upon achieving this stage, promptly remove from heat and transfer to a spacious mixing bowl.

Incorporate both the dark brown sugar and granulated sugar into the browned butter. Whisk diligently to achieve a homogenous mixture.

Introduce the vanilla extract. Subsequently, incorporate the eggs and egg yolk, one at a time, ensuring each is well-integrated before the addition of the next.

Gradually fold in the previously whisked dry ingredients, ensuring thorough integration. Subsequently, fold in the buttered pecans.

Once the cookie dough is prepared, cover the mixing bowl and place it in the refrigerator for 4 hours to set.

Preheat the oven to a temperature of 375°F (190°C). Prepare two large baking sheets by lining them with parchment paper.

Utilizing a cookie scoop, segment the dough into portions equivalent to 3 tablespoons each. Place these on the prepared baking sheets, ensuring a gap of approximately 3 inches between each to account for expansion during baking.

If desired, gently press a pecan half atop each segment of cookie dough for decorative purposes.

Bake the cookies in the preheated oven for a duration of 10 to 11 minutes. Should any of the cookies spread excessively during the baking process, upon removal from the oven, use a spatula to delicately shape them back to the desired form.

While still warm, it is optional to sprinkle the cookies with a light dusting of granulated sugar for enhanced flavor.

Allow the cookies to cool on the baking sheet for 15 minutes. After this period, they can be transferred to a cooling rack.