In a large mixing bowl, cream together melted butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

Beat in eggs and vanilla extract until well combined.

Sift in flour, cinnamon, cornstarch, baking soda, and baking powder, folding gently until just combined.

Fold in chopped toasted pecans and optional toffee bits.

Refrigerate dough for 30-45 minutes.

Preheat oven to 350°F (175°C) and scoop dough into balls, rolling in sugar if desired.

Place on baking sheet lined with parchment, spacing 2 inches apart.

Bake for 11-14 minutes until edges are golden and centers are soft.

Cool on baking sheet for 5 minutes before transferring to a wire rack.