Whisk the flour, cornstarch, baking soda, baking powder, spices, and salt together in a medium bowl; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar for 2 to 3 minutes, until pale and fluffy. Beat in the egg and egg yolk, followed by the molasses, maple syrup, and vanilla. Slowly add the dry ingredients, mixing until just combined. Stir in the pecans and both chocolate chips. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350ºF and line a baking sheet with parchment paper. Place the 1/3 cup of granulated sugar in a small bowl.

Scoop the dough out, roll into a ball, then roll in sugar. They should be about the size of a golf ball. Place onto the prepared baking sheet, and flatten cookie slightly.

Bake cookies for 8-10 minutes, or until cookies look puffed and edges are set. Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.