In a medium bowl combine the flours, baking soda, baking powder, and salt.
In a small saucepan set over medium heat, melt the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2-3 min after the popping stops. Allow to cool for about 20 min to room temperature.
With an electric mixer, beat the cooled butter, granulated sugar, and brown sugar until well combined, about 1 to 2 min. Add the eggs, yolk, and vanilla, beating until combined. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips. Wrap dough in plastic wrap and refrigerate for 24 hours.
Preheat the oven to 180ºC. Line baking sheets with parchment paper. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. Bake for 12-15 min, or until golden brown. Remove from oven and let cool for 5 min before removing to wire racks to cool complete.