Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a mixing bowl, cream together softened unsalted butter, light brown sugar, and granulated sugar for about 3-4 minutes until light and fluffy.

Add the large eggs one at a time, blending after each addition, then stir in the pure vanilla extract and optional butter-flavoring.

In a separate bowl, whisk together the all-purpose flour, baking soda, fine sea salt, and optional ground cinnamon, then incorporate into the wet ingredients until just combined.

Fold in the toasted pecans until evenly distributed in the dough.

Using a cookie scoop, portion out the dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 12-14 minutes until edges are light golden brown and centers remain soft.

Cool on baking sheets for about 3 minutes before transferring to a wire rack to cool completely.