Chocolate Chip Cookies with Espresso & Cinnamon

I now have the trifecta of cookie recipes.  The sugar cookie, the ginger bread cookie and now the ultimate chocolate chip cookie.  The trick is a little instant coffee granules and a shot of cinnamon.  I also like the mix of semi-sweet and milk chocolate chips.  A sweet neighbor brought these on Valentines and I was so impressed I called for the recipe.  Every batch has gotten raves and pleas for the recipe, so here it is:

2 1/4 cups all purpose flour
1 Tbls ground cinnnamon
1 tsp. baking soda
1/2 t salt
1 1/2 cups (packed) light brown sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
1 tbls instant espresso powder
2 tsp vanilla
1 6-oz pkg semi-sweet chocolate chips (about 1 cup)
1 6 oz pkg milk chocolate chips (about 1 cup)
1 cup chopped walnuts

Preheat oven to 350.  Whisk,flour, cinnamon, baking soda and salt in medium bowl to blend.  Using electric mixer, beat sugar, butter, egg, coffee and vanilla in large bowl until well blended.  Beat in dry ingredients.  Stir in chocolate chips and walnuts.

Drop dough by rounded tablespoons ( I used a small, melon ball size spring loaded scoop) on cookie sheet covered with parchment paper, spacing 2 inches apart.  Do not flatten dough.  Bake 12-14
minutes until just beginning to brown but still somewhat soft.  Cool on sheets.  can be frozen or stored airtight at room temperature 2 days ahead.