Place the butter in a microwave safe bowl and heat for 45 seconds. Mix and heat an additional 15-20 second or until the butter has just melted. Mix and let cool 10 minutes.

Place the butter, brown sugar, and granulated sugar in a large mixing bowl and beat for 2 minutes or until light and fluffy.

Add in the eggs and vanilla and mix well.

In a small bowl combine the hot water and baking soda. Mix until dissolved. Pour into the butter mixture and mix well.

In another mixing bowl combine the all purpose flour, cake flour, baking powder, salt, and cinnamon.

Slowly add the flour mixture to the butter mixture and mix until well combined.

Fold in the white chocolate chips, semisweet chocolate chips, and the pecans.

Using a 2 tablespoon cookie scoop, scoop the dough onto a parchment paper lined baking sheet.

Refrigerate for at least 2 hours or up to 24 hours.

When ready to bake preheat the oven to 350 degrees. Place the dough balls on a baking sheet at least 2 inches apart.

Bake for 12-14 minutes or until the cookie is baked through and the edges are brown.

Remove from oven and cool on the baking sheet for 1 minute before removing to a wire cooling rack.