In a glass bowl mix your flours, baking soda, and salt. Set aside
In a heavy-duty mixer, cream together the butter and sugar until lightened in color and well mixed.
Add the vanilla and the eggs and mix well. I got a chance to use my homemade vanilla in this! YUM.
Now add the dry ingredients a little at a time, mix well.
If you are putting the batter into the refrigerator until the next for some reason, my suggestion would be to roll the batter into 1 1/2″ logs and wrap tightly with plastic wrap. The next day slice and bake. If baking right away, use an ice cream scooper for medium cookies or melon scoop for smaller cookies.
Bake at 350 degrees for 10 minutes. The cookies will be slightly underdone in the middle, so let them cool on the hot cookie sheet for at least 5 minutes.