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Line two rimmed baking sheets with silicone mats. Set aside.
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 your stand mixer, cream cold butter until fluffy, about 1-2 minutes.
Add in brown sugar and granulated sugar.
Beat for an additional 2 minutes.
Scrape down the sides of your bowl.
Pour in egg mixture and mix until just combined.
Add flour mixture ⅓ at a time until well combined, scraping down the sides as needed.
Stir in both chocolate chips and pecans.
Using about ⅓ cup, scoop out dough and form 12 cookie balls.
Place 6 on one baking sheet and 6 on the other.
Place in fridge and refrigerate for 30 minutes.
Preheat oven to 375 degrees F and bake 6 cookies for 15-22 minutes, or until golden brown.**
Remove from oven and let cool on the baking sheet for 5 minutes.
Transfer to a wire cooling rack and serve!
This are best served fresh out of the oven, but microwaved warm is delicious as well!