Chocolate Chip Cookies With Espresso and Cinnamon

One of those "haven't made yet" but submitting here for storage recipes! From Bon Apetit.

• Ready In: 34 mins
• Yields: 48 cookies

Ingredients

• 2 1⁄4 cups all-purpose flour
• 1  tablespoon ground cinnamon
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 1⁄2 cups  packed golden brown sugar
• 1⁄2 lb unsalted butter, room temperature
• 1  large egg
• 4  teaspoons instant espresso powder
• 2  teaspoons vanilla extract
• 1 (6 ounce) package  semi-sweet chocolate chips (about 1 cup)
• 1 (6 ounce) package  milk chocolate chips (about 1 cup)
• 1  cup walnuts, toasted, chopped

Directions

1. Preheat oven to 350°F.
2. Spray 2 large baking sheets with nonstick spray.
3. Whisk flour, cinnamon, baking soda, and salt in medium bowl to blend.
4. Using electric mixer, beat sugar, butter, egg, espresso powder, and vanilla extract in large bowl until well blended.
5. Beat in dry ingredients.
6. Stir in all chocolate chips and walnuts.
7. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing 2 inches apart (do not flatten dough).
8. Bake cookies until brown on top but still slightly soft to touch, about 14 minutes.
9. Cool on sheets.