In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in whiskey and vanilla bean paste.
In a medium bowl, whisk together flours, baking powder, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in chopped chocolate. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 47 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 375°F (190°C). Line 4 baking sheets with parchment paper.
Place chilled dough at least 3 inches apart on prepared pans.
Bake until golden, about 10 minutes. Let cool on pans for 3 minutes. Remove from pans, and let cool completely on wire racks.