Line a rimmed baking sheet with parchment paper.

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 and stopping to scrape sides of bowl. Beat in vanilla.

In a medium bowl, whisk together flours, baking soda, and kosher salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in chopped chocolate and chocolate chips just until combined. Using a 3-tablespoon spring-loaded scoop, scoop dough (about 50 grams each), and place on prepared pan. Cover and refrigerate for at least 2 hours or up to overnight.

Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.

Place scooped dough 2 inches apart on prepared pans. Garnish with sea salt, if desired.

Bake until golden brown, 10 to 13 minutes, rotating pans halfway through baking. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.