In a medium bowl, whisk together both flours, and baking soda.
In a large mixing bowl with an electric mixer fitted with a paddle attachment, beat the butter, both sugars, and salt together on medium speed until smooth, about 3 minutes. Add the egg and beat for 1 minute. Add vanilla extract and beat for another minute. With the mixer off, add the flour mixture all at once. Mix on low speed until the dough comes together and the flour has disappeared. With a wooden spoon, mix in the chocolate chips. Transfer the dough to a plastic wrap and wrap into a disk. Chill in the fridge for at least 1 hour (or up to 3 days).
Scoop a heaping tablespoon of the dough onto one hand, and roll the dough into a ball. Put the dough on a large plate or small baking sheet lined with parchment paper. Chill the cookie doughs in the freezer uncover for 15 minutes or so.
Preheat the oven to 375˚F (190˚C). Arrange racks in lower and upper thirds of the oven. Line 2 baking sheets with parchment papers.
Transfer cookie doughs on the prepared baking sheet, and space the dough apart for about 2 inches. Repeat with the rest of the dough.
Bake in the oven for about 10 – 12 minutes, rotating the baking sheets top to bottom and front to back after 6 minutes. Bake until the cookies are light golden brown and the edges look just set. Transfer the baking sheets to counter and let the cookies rest on the sheets for at least 5 minutes. Transfer the cookies to racks and cool. Serve and enjoy. They taste even chewier and better the next day.