Melt 1 cup of unsalted butter in a saucepan over low heat until fully melted and then cool slightly.

In a large mixing bowl, blend the cooled melted butter with 3/4 cup of granulated sugar and 3/4 cup of brown sugar until smooth and creamy.

Incorporate 2 large eggs, one at a time, and then add 1 teaspoon of pure vanilla extract, stirring until combined.

In a separate bowl, whisk together 2 1/2 cups of all-purpose flour, 1 teaspoon of cinnamon powder, 1 teaspoon of cornstarch, 1 teaspoon of baking soda, and 1/2 teaspoon of baking powder.

Gradually fold the dry ingredients into the wet mixture until just combined.

Gently fold in 1 cup of chopped toasted pecans and 1/2 cup of toffee bits if desired.

Cover the dough and refrigerate for about 30 minutes.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Drop rounded balls of dough, spacing them 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden and centers are still soft. Allow to cool for 5 minutes before transferring to a wire rack.