Add your stick of butter to a medium pan on medium heat on the stove. Stirring continuously, cook 5-8 minutes (or till the butter has turned golden brown). Set aside and let cool for 15 minutes.

To a large mixing bowl, add your brown sugar, white sugar, and cooled butter. Beat together with a mixer till creamed. Add your vanilla, egg, and egg yolk and beat again till creamy.

To the same bowl, add your flour, cornstarch, baking soda and salt and stir together till you have a thick cookie dough. Add your chocolate chips and pecans and fold them in.

Cover your bowl with plastic wrap and chill in the fridge for 1-2 hours. *If you prefer thinner cookies, chill them for only 1 hour. If you like thick cookies, chill them for 2 hours.

After chilling, preheat your oven to 350. Scoop your cookie dough out and evenly space it on a non-stick sprayed pan. Bake for 9-11 minutes, or till the edges of the cookies are crisp and the middle is a touch underdone (for a gooey-centered cookie). *Cookies chilled longer may need a few more minutes to bake.

Let cool, then devour!