Heat the oven to 350 degrees.

Using a medium bowl sift together both flours, the baking soda, and salt and set aside.

Using a kitchen aid with a paddle attachment, cream the butter and sugars at a medium speed until it is pale and fluffy. Periodically, turn off the kitchen aid and use a rubber spatula to scrape the sides (this will push ingredients down). This should take 4 to 5 minutes. Add the egg and vanilla and mix until combined at low speed. Approximately 1 more minute.

Add half of the flour and mix at a low speed until just combined. Add the other half of the flour and repeat. Don’t overmix. Add the chocolate until just combined.

Using a 1 3/4 inch ice cream scooper, scoop out the cookie dough and place them on a baking sheet with parchment paper. Mask sure to not overcrowd the pan as they need room to spread out as they cook. I make two batches of 12 totaling 24 cookies. Bake for 13-15 minutes. When removing the cookies from the oven, bang the baking sheet on the stovetop three times. This allows the air out of the cookie and it will add to the delicious chewy texture. Promptly sprinkle with Maldon sea salt and enjoy.