Combine the flours, baking powder, baking soda, and salt in a medium bowl, and whisk to blend.

In a larger bowl put the soft butter and sugars and beat with a hand held electric mixer for about 2 to 3 minutes, on low speed. Scrape down the sides, and add the egg. Beat well and then add the vanilla and beat it in.

Add the whisked flour to this and beat on low speed until it is just incorporated. Do not beat longer than necessary for this. Scrape down the sides of the bowl again and add the chocolate chips or chunks. Beat on the lowest speed possible until the chips/ chunks are slightly mixed in.

Now use your hands to to turn and lightly knead/ massage the dough making sure all the flour has been incorporated. Pinch off bits of dough about the size of a large walnut, roll them into balls and flatten slightly. Place them parchment lined or lightly greased baking sheets, about 2 1/2u201d apart. Refrigerate them for about 2 hours.

Take the cookie sheets out of the fridge and leave them on your counter for about 5 minutes (not longer or they will spread out when baking).

Bake them at 180C (350F) for about 15 to 20 minutes or until theyu2019re starting to turn golden brown at the edges. The cookies might seem a bit soft to touch but they should be set. They will harden a little once they cool.

Cool the cookies on racks and store them in an airtight container.