In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream together the room temperature butter, dark brown sugar, and light brown sugar until light and fluffy, about 2-3 minutes.

Scrape down the sides of the bowl then add the room temperature egg, almond and maple extract and beat until well combined.

In a medium-sized bowl, whisk together sifted bread flour, all purpose flour, cornstarch, baking soda, salt, and chopped pecans.

Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.

Place the dough into the refrigerator to chill for at least 2 hours.

When you are ready to bake, preheat the oven to 350ºF, and line two baking sheets with parchment paper.

Roll the dough between your palms into 1 to 1 1/2-inch balls, place on a parchment lined baking sheet, and flatten slightly with a fork. Place the cookie dough balls about 2-inches apart and bake on the center rack in the oven for about 10 to 12 minutes, until barely golden brown around the edges.

Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes then using a wide metal spatula, transfer the cookies to the rack to cool completely.