Triple Chocolate Cookies

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.