Cream the melted butter, granulated sugar, and brown sugar together until light and fluffy.

Add in the eggs and vanilla, then beat until smooth and glossy.

Whisk together all-purpose flour, cinnamon powder, cornstarch, baking soda, and baking powder, then gradually mix into wet ingredients.

Fold in the chopped pecans and optional toffee bits.

Chill the dough covered in plastic wrap for 30-45 minutes.

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

Form cookie balls about 1.5 inches in diameter, optionally rolling in granulated sugar.

Bake for 11-14 minutes or until edges are golden brown.

Cool on baking sheets for 5 minutes before transferring to wire racks.