Mix doughs separately, combining dry ingredients separately from wet ingredients. Combine the dry and wet together until thoroughly mixed. Gently stir in chocolate chunks to both doughs. Cover both cookie doughs and place doughs in fridge for 1 hour, until firm.
Preheat oven to 350 degrees.
Take 1/2 tbsp of each dough and form into 1 ball. Place balls on cookie sheet lined with parchment paper or silicone mat. Bake cookies for 9-10 minutes. Remove from oven and top with additional chunks of chocolate and sea salt, if desired. Allow cookies to cool completely on cookie rack before storing in airtight container for up to 1 week.