Firstly measure counter measure everything in grams!

Secondly siff whole wheat flour, bread flour, all purpose flour, salt and baking soda. This ensures you that your dry ingredients are well mixed and free of any air in it.

Bring or soften your butter to room temperature, do not melt it ! As it will will decrease the consistency of the batter. You will know that the butter is at room temperature as you poke the butter bar and it feels soft and forms a soft dent on it.

Mix your room temperature butter with moist brown sugar, white sugar, vanilla and espresso powder and cream it using a electric mixer.

Set the mixer speed to low and add 1 egg white and 2 egg yolks

Slowly add the dry ingredient that we siffed in step 2 in the batter while keeping the mixer at a slow speed and mix it in thirds.

Add chocolate chips and dark chocolate chunks to your batter and fold it thoroughly.

Chill your batter for atleast 1 hour. Mean while preheat your owen at 180c and prepare your baking sheet with gentle greasing of butter and sprinkle some all purpose flour on it.

After your batter is chill scoop out from the cookie dough and place the scoops on your baking tray. Make sure there is even distance between all scoop about 1-2 inch and place the tray in fridge for 30 min again

Now place the baking tray in your preheated oven for 12-15 min and once your cookies are out let then chill to room temp for about 10 - 15 mins.

Your cookies are ready to serve and enjoy. Do let me know what your results are.