Whisk together the flours and baking soda.

With an electric mixer, beat the butter, both sugars and the salt for 3 minutes or until creamy.

Add the eggs one at a time, beating for a minute after each egg is added. Beat in the vanilla.

With a heavy duty scraper, stir in the flour mixture (if you have a stand mixer, you can do this with the paddle on medium low speed).

Stir in the chocolate or chocolate chips. Scoop the dough out onto a large sheet of plastic, wrap it up and chill for an hour or portion out your tablespoon size balls and chill the balls of dough.

Preheat it to 375 degrees. Line two baking sheets with parchment paper.

Shape dough into balls using level tablespoon size portions. Arrange on baking sheet and bake one sheet at a time for 9 to 11 minutes. Alternatively, you can bake two sheets at a time and rotate top and bottom after 6 minutes.

Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool.