Melt butter in a microwave-safe bowl in 20-second increments. Remove the butter, pour it into a mixing bowl, & let it sit for 15 minutes.
Stir in the brown & white sugar & mix for 4 minutes until it is smooth and creamy.
Add the eggs one at a time & scrape down the sides of the bowl as you combine. Then, stir in the vanilla extract.
Warm two tablespoons of water in the microwave & stir the baking soda into the water until it dissolves. Stir to combine & add it to the mixture. Set the wet batter aside.
Whisk the all-purpose flour, cake flour, sea salt, baking powder, & ground cinnamon in a separate mixing bowl.
Slowly add the dry ingredients to the bowl with the wet ingredients, ½ a cup at a time, combine, & scrape down the sides of the bowl.
Fold the white & milk chocolate chips into the batter, cover, & refrigerate for at least 3 hours, but overnight is best.
Remove the batter from the refrigerator 30 minutes before baking to bring the mixture to room temperature. Then, preheat the oven to 350℉ (176℃) & line a baking sheet with parchment paper.
Scoop the dough onto a baking sheet, leaving 2 inches between the scoops. Bake for 10-12 minutes.
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