Whisk together flours, baking soda, baking powder and salt in a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla and coffee grounds. With speed on low, add the dry ingredients and mix until just combined, 5 to 10 seconds. Mix in the chocolate chips and Cappuccino Crunch. Cover the dough with something airtight and refrigerate at least overnight (I bake a tray or so a day, until the dough is gone, thereby ensuring fresh cooking each time).

When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper or a silicone mat.

Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet. I was aiming for 2 tablespoons of dough per cookie. Sprinkle the cookies with vanilla-espresso sugar-salt and bake until golden brown but still a little soft, about 11-13 minutes. Transfer the baking sheet to a wire rack for 10 minutes, then remove the cookies individually to a cooling rack.