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Preheat oven to 375 degrees. Line two baking sheets with parchment paper. In a large bowl, beat the butter and sugars on high speed for 3 to 5 minutes, occasionally scraping down the sides of the bowl. Add eggs and vanilla extract and beat for another minute. Mix dry ingredients: flours, baking soda and salt, in a separate bowl. Stir the chocolate chips in the dry ingredient mixture. Incorporate the wet mixture with the dry mixture, with a spatula, until dough forms. Scoop cookie dough onto parchment paper lined pan and bake for 10 minutes.
My secret to getting the perfect set of cookies, every time: When you start mixing the wet ingredients, if it is like a peanut butter consistency and it’s thick and heavy, then it’s not ready to mix the dry ingredients yet. You have to mix the butters and sugars on the highest speed until the texture is light and fluffy, like Cool Whip.
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