Preheat oven to 350 degrees. Line two large baking sheets with parchment paper. Set aside.
Using a spoon, scoop your flour into your measuring cup so that is doesn’t pack down. Keep it loose or you will have too much flour. In a large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, cornstarch, salt and cinnamon.
Add melted unsalted butter, and with a handheld mixer mix until crumbly. Add eggs and vanilla extract and beat until well combined. Fold in toffee chips, caramel squares and pecans. Reserve a few toffee chips, caramel squares and pecans to top cookie dough with for a prettier presentation for later.
Roll 2 heaping tablespoons of cookie dough into a ball and place on prepared baking sheet leaving 2 inches per cookie for spreading.
Bake for 5-7 minutes or until you see the cookie begin to flatten out. Sprinkle flattened cookies with extra toppings. Bake for another 5-7 minutes or until the edges of cookies are set. Remove from oven and sprinkle with flaked sea salt, to taste.
Let cookies cool for 10 minutes on baking sheet. Enjoy warm or allow to cool completely and store in an airtight container for up to 5 days.
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