In a large mixing bowl, use an electric mixer to cream together butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.

Add eggs one at a time, along with vanilla extract. Beat until smooth and well combined.

In a separate bowl, whisk together flour, cinnamon powder, cornstarch, baking soda, and baking powder. Gradually add to wet ingredients.

Gently fold in chopped toasted pecans and toffee bits.

Cover the dough with plastic wrap and chill in the refrigerator for 30-45 minutes.

Preheat the oven to 350°F (175°C). Scoop dough, roll into balls, and place on a parchment-lined baking tray.

Bake for 11-14 minutes, until golden brown around edges and slightly poofy in center.

Allow to cool on the baking tray for about 5 minutes, then transfer to a wire rack to cool completely.