Thoroughly mix together both flours, salt and baking soda and set aside.
In a large mixing bowl, beat the butter and both sugars until creamy. Beat in the pudding mix until blended, then add the eggs and beat until light and fluffy, scraping bowl. Beat in vanilla.
By hand or using lowest speed of stand mixer, stir in the flour until blended. Stir in the chocolate chips.
Spoon heaping tablespoons of dough (they should weigh 1 1/2 oz each) onto a foil lined baking sheet and put the whole sheet in the refrigerator for several hours.
When ready to bake, preheat the oven to 350 and bake the cookies on parchment lined baking sheets for 12 to 15 minutes or until edges just start to brown.
Let cool for about 5 minutes on cookie trays, then transfer to wire racks and let cool.
I like to let mine cool for about 5 extra minutes, then put them in the freezer. I store these tightly wrapped in the freezer.