Begin by setting your oven to 350°F (175°C) and preparing your baking sheets with parchment paper.

Next, take a skillet and toast the chopped pecans over medium heat. Stir them around now and then and keep a close eye on them, you’ll know they’re ready when they smell rich and nutty and turn just a shade darker, usually in about 4 minutes. Let them aside to cool off.

Using a stand mixer or hand mixer, cream together the softened butter, dark brown sugar, and granulated sugar. 

Whip the mixture on medium speed for approximately 2 minutes, until it’s airy and fluffy. Don’t rush this part, a fluffy start means extra tender cookies!

Now add in your eggs along with the vanilla and almond extracts. Blend everything on low speed until the batter is even and smooth.

Grab a separate bowl and whisk the flour, cornstarch, baking soda, and salt until well mixed. This step makes sure all your dry ingredients are evenly mixed, which means even baking later. 

Slowly add the dry mix into the wet ingredients, blending just until combined, no need to overmix.

Time for the toasted pecans! Gently fold them into the dough, saving a handful for topping later. You want those lovely crunchy bits to spread out in every single bite.

Scoop out about 2 tablespoons of dough for each cookie, roll them into smooth balls between your hands, and place them on the prepared baking sheets with some space in between. 

Add a final touch by pressing a few of the reserved pecans onto the tops of the cookies.

Bake the cookies for approximately 9 to 11 minutes. Watch them closely, the edges should be slightly golden, while the centers remain soft.

Allow the cookies to stay on the baking sheet for 5 minutes after baking, then transfer them to a wire rack to cool fully. Enjoy!