Line a baking sheet with parchment paper and gather the ingredients.
In the bowl of an electric mixer fitted with the paddle attachment, add the butter and sugars and mix on low-medium until smooth. Do not overmix or the cookies will spread more than they should.
Add in the whole egg and then the yolk, and mix.
Add in ground coffee, vanilla, and brewed coffee, mix on low to combine.
Turn the mixer off and add in the flour, baking powder, baking soda and salt and then turn the mixer on low moving up to medium speed as the dry ingredients incorporate into the wet.
When an evenly mixed dough forms, stop the mixer and stir in the chocolate chunks in by hand so as not to break them up.
Using an ice cream scoop or a large spoon, scoop out evenly sized balls and place them on the baking sheet. You want them to be taller rather than wider. They can also be close to each other here because they are just going in the refrigerator to chill before baking.
Chill the dough for an hour or up to overnight.
Preheat your oven to 350° F and separate the dough balls on two different baking sheets lined with parchment paper. Make sure they are 1-2 inches apart to allow for spreading.
Bake for 15-17 minutes on the lower rack in your oven. The cookies are done when the edges are golden brown.