In a medium bowl, sift together flours, baking soda, baking powder, and salt. Set aside.
In a stand mixer with the paddle attachment, cream together the butter and sugars on medium speed until fluffy, about 2 minutes. Add the vanilla extract and the eggs, one at a time, beating well after each addition.
Add the flour mixture in two batches, stirring just until combined.
Stir in the chocolate chips and chopped chocolate.
Line a cookie sheet with parchment paper or a non-stick mat. Scoop dough into two-Tablespoon balls, and flatten with your palm once they are on the cookie sheet. Sprinkle each cookie with a pinch of raw sugar.
Bake for 10-12 minutes, or until the edges of the cookie are golden-brown and the centers still look a bit doughy. Remove from oven and set cookie sheet on a cooling rack for 5 minutes before completely removing cookies to cooling rack.