Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a stand mixer, cream together butter, brown sugar, and granulated sugar for about 2 minutes until smooth.

Add egg and egg yolk, mixing until just combined, then mix in ground coffee, vanilla extract, and brewed coffee.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt, then gradually add to wet ingredients.

Fold in chocolate chunks gently with a spatula.

Chill the dough in the refrigerator for about 20 minutes.

Scoop tablespoon-sized balls onto the prepared baking sheets, spacing about 2 inches apart, and bake for 15-17 minutes.

Let cookies cool on baking sheets for a few minutes before transferring to a wire rack.