1.
Soften butter in microwave in 20-second increments (don’t overdo!). Pour into mixing bowl or stand mixer. Let cool for 15 to twenty minutes.
2.
Add brown and white sugar to butter combination and blend for 4 minutes. Scrape down sides of bowl and add eggs, one by one.
3.
Add vanilla and blend for 30 seconds.
4.
Add dissolved baking soda.
5.
In a separate bowl, add all objective flour, cake or pastry flour, baking powder, cinnamon and salt, and blend to mix. Slowly add this combination 1/2 cup at a time to mixer, scraping down sides.
6.
Add all chocolate chips and pecans, if desired, with a picket spoon.
7.
Put in fridge for at the very least 3 hours; ideally in a single day.
8.
Preheat oven to 350 F.
9.
Earlier than baking, be sure that the dough is at room temperature. Scoop dough onto baking sheet, leaving 2 inches between scoops, 5 minutes earlier than baking.
10.
For small cookies, bake for 10 minutes, or till calmly golden round edges. For bigger cookies, bake for 13 to fifteen minutes. For those who contact the highest of the cookie and it bounces again as an alternative of indenting, which means it’s prepared. Each oven is completely different.
