Preheat oven to 350F. Makes approximatley 24 cookies.
Whisk together in small bowl:
1 1/4 cups all-purpose flour + 1 tsp. baking powder + 1/4 tsp. baking soda + 1/2 tsp. salt + 1/2 tsp. cinnamon
In a small sauce pan: melt 1/2 cup butter and add 6 ounces of bittersweet chocolate, chopped. Stir until melted and smooth. Add in 1/2 teaspoon of instant espresso powder and stir until combined. Let cool slightly.
In a medium bowl whisk together: 2 eggs, 3/4 brown sugar (I used 1/2 cup light brown sugar and 1/4 cup dark brown sugar), 2 tsp. pure vanilla extract. Slowly whisk in melted chocolate. Stir in flour mixture just until blended and then fold in 3/4 cup of white chocolate chips and 3/4 cup of semi-sweet chocolate chips (I used Callebaut marble chocolate pieces instead of the semi-sweet. Use all white or use some butterscotch chips).
Refrigerate for about 30 minutes. Use a medium size ice cream scoop and place the dough on a parchment lined baking sheet a couple of inches apart. Leave the dough in mounds as it will spread as it cooks.