Procedure

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

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

In the bowl of a stand mixer, cream cold butter until fluffy (about 1-2

minutes). Add in brown sugar and granulated sugar, and beat for an additional 2 minutes. Stop the stand mixer and scrape down the sides and bottom of the bowl.

Pour liquid ingredients into the creamed butter and sugar mixture. With the mixer on low speed, mix until just combined.

Stop the stand mixer and scrape down the sides and bottom of the bowl.

Add half the dry ingredients from Step 1, mix on low speed until just combined. Add the remaining half of the dry ingredients, and mix on low speed until the dough is homogenous and flour is absorbed. Do not over-mix. Add both chocolate chips and chopped pecans to the cookie dough and mix on low speed until evenly distributed.

Scoop out 1 ounce balls of dough, and divide onto two parchment-lined baking sheets approximately 2 inches apart. Place in refrigerator for 30 minutes.

While cookie dough is chilling, preheat oven to 375 degrees F.

After chilling, bake the cookies for 12-16 minutes, or until goldenbrown. Remove from oven and let cool on the baking sheet for 5minutes. Transfer to a wire cooling rack and serve.