Line an ungreased cookie sheet with parchment paper or silicone
baking mat. Set aside.
In a large bowl using a hand-held mixer or stand mixer with paddle
attachment, cream the butter and sugars together on medium
speed until fluffy and light in color. Mix in egg and vanilla. Scrape
down the sides as needed. In a separate bowl, combine the flour,
cornstarch, baking soda and salt. On low speed, slowly mix it into
the wet ingredients. Stir in chocolate chips and pecans. Dough will
be thick and sticky. Chill for at least 30 minutes.
Preheat oven to 350F. Line two large baking sheets with parchment
paper or silicone baking mats.
Drop 1 Tbsp balls of dough onto cookie sheet OR used a standard-
sized cookie scoop. If the dough is too crumbly, use your hands to
roll the balls of dough. Press a few pieces of caramel onto the tops
of the cookies and sprinkle with sea salt. Bake for 8-10 minutes,
until barely golden brown around the edges. Do NOT cook them
longer than 10 minutes. Remove and let cool for 3 minutes on the
cookie sheet. Transfer to cooling rack. Cookies stay fresh covered at
room temperature for 1 week.