Pecan-Toffee Shortbread

Shortbread cookies serve as the base for this chocolate chip cookie with pecans. Shortbread cookies with pecans and butterscotch can make great culinary gifts, but make extra ones, because it will be difficult to give away this sweet treat.
Preheat the oven to 350 degrees. Bake the pecans in a single layer in a shallow pan for 8 to 10 minutes or until browned and fragrant, stirring in the middle. Allow to cool completely (about 15 minutes).Beat the butter on medium speed with an electric mixer until creamy. Combine the brown sugar and cornstarch; gradually add to the butter, beating on low speed until smooth. Combine the flour and salt; gradually add the flour mixture to the butter mixture, beating on low speed until smooth. Add vanilla and 1 cup pecans, whisking on low speed until smooth.Place the dough on a lightly oiled baking sheet; roll out the dough into an 11-inch x 14-inch rectangle, leaving at least 1-inch borders on all sides of the pan.Bake at 350 ° C for 20 minutes or until golden brown. Transfer from a baking sheet to a wire rack; sprinkle the shortbread with chocolate chips. Let stand for 5 minutes; gently spread the melted pieces over the shortbread. Sprinkle with the remaining 1 cup pecans and let cool completely (about 1 hour). Cut the shortbread into 2-3-inch-thick pieces.