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Melt butter in the microwave in 20-second increments. Pour into a mixing bowl or the bowl of stand mixer. Let cool.
Add brown & white sugar to the butter mixture and mix for 4 minutes. Scrape down the sides of the bowl & add eggs, one at a time. Add vanilla & mix for 30 seconds. Then, add dissolved baking soda.
In a separate bowl, add ap flour, cake or pastry flour, baking powder, cinnamon & salt, mix to combine.
Slowly add the dry ingredients to mixer ½ C at a time, scraping down sides. Add all chocolate chips & pecans with a wooden spoon.Put dough in the refrigerator for at least 3 hours, but ideally overnight.
When it's time to bake the cookies, preheat oven to 350°F.
Before baking, let the dough come to room temperature. Scoop dough onto a cookie sheet, leaving 2 inches between scoops, 5 minutes before baking.
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 & it bounces back instead of indenting, that means it's ready. (I baked mine for 11 min)
Let sit until they are set & cooled, about 20 min. Enjoy!