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Add the flour, espresso powder, baking soda, baking powder, and kosher salt to a medium-sized mixing bowl. Whisk to combine.
Using a stand mixer or a medium-sized mixing bowl and handheld mixer on medium-high speed, beat the softened butter and sugars together for 1½ to 2 minutes until completely incorporated.
Add the whole egg, egg yolk, and vanilla. Continue mixing until no yellow streaks remain.
Add ½ of the flour and espresso mixture, and mix just until combined. Repeat for the remaining flour mixture.
Add the semi-sweet chocolate chunks and the dark chocolate chips. Mix just until incorporated. Cover and chill in the refrigerator for 30 minutes.
Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
Use a 1½-tablespoon cookie scoop to scoop the cookie dough. Space the cookies 2 inches apart. Bake for 10 to 12 minutes. Allow the cookies to rest on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack.