1.
Melt butter in microwave in 20-second increments (do not overdo!). Pour into mixing bowl or stand mixer. Let cool for 15 to 20 minutes.
2.
Add brown and white sugar to butter mixture and mix for 4 minutes. Scrape down sides of bowl and add eggs, one at a time.
3.
Add vanilla and mix for 30 seconds.
4.
Add dissolved baking soda.
5.
In a separate bowl, add all purpose flour, cake or pastry flour, baking powder, cinnamon and salt, and mix to combine. Slowly add this mixture 1/2 cup at a time to mixer, scraping down sides.
6.
Add all chocolate chips and pecans, if desired, with a wooden spoon.
7.
Put in refrigerator for at least 3 hours; ideally overnight.
8.
Preheat oven to 350 F.
9.
Before baking, make sure the dough is at room temperature. Scoop dough onto baking sheet, leaving 2 inches between scoops, 5 minutes before baking.
10.
For small cookies, bake for 10 minutes, or until lightly golden around edges. For larger cookies, bake for 13 to 15 minutes. If you touch the top of the cookie and it bounces back instead of indenting, that means it’s ready. Every oven is different.