Cream butter and sugars together, beating with an electric mixer on low until combined and then medium until light and creamy. This will take about 5 - 7 minutes total to achieve the desired texture.
Add the eggs and vanilla and beat until just combined.
Slowly beat in the flour, cake flour, cornstarch baking soda and salt in several increments. Mix just until combined, do not overmix. Fold in the chocolate chips and pecans.
Gently divide dough into 8 balls, do not press or roll. Place four (4) cookies per baking sheet, leaving plenty of room for the dough to spread. If desired, at a few extra chocolate chips to the top of each cookie before baking.
Bake in a preheated 400℉ oven for 10-14 minutes, or until lightly browned (center will be slightly under-done). Allow the cookies to sit on the pan for an additional 15 minutes, then gently move them to a wire rack to finish cooling.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.*You can make your own cake flour by taking 1 ½ cups of all-purpose flour, removing 3 tablespoons of the flour and adding 3 tablespoons of cornstarch. Use this mixture for the cookies.