Step 1

Line two rimmed baking sheets with silicone mats. Set aside.

Step 2

Whisk together dry ingredients in a large bowl: flour, cornstarch, baking powder, baking soda, salt, and ground cinnamon. Set aside.

Step 3

In a small bowl whisk together eggs, vanilla, and almond extract. Set aside.

Step 4

In your stand mixer, cream cold butter until fluffy, about 1-2 minutes.

Step 5

Add in brown sugar and granulated sugar.

Step 6

Beat for an additional 2 minutes.

Step 7

Scrape down the sides of your bowl.

Step 8

Pour in egg mixture and mix until just combined.

Step 9

Add flour mixture 1/3 at a time until well combined, scraping down the sides as needed.

Step 10

Stir in both chocolate chips and pecans.

Step 11

Using about 1/3 cup, scoop out dough and form 12 cookie balls.

Step 12

Place 6 on one baking sheet and 6 on the other.

Step 13

Place in fridge and refrigerate for 30 minutes.

Step 14

Preheat oven to 375 degrees F and bake 6 cookies for 15-22 minutes, or until golden brown.**

Step 15

Remove from oven and let cool on the baking sheet for 5 minutes.

Step 16

Transfer to a wire cooling rack and serve!

Step 17

This are best served fresh out of the oven, but microwaved warm is delicious as well!