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1
Stir chocolate chips, cream, and coffee granules in heavy saucepan over medium heat until chocolate melts and coffee dissolves.
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2
Cool to room temperature, about 20 minutes.
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3
Using electric mixer, beat sugar, butter, and vanilla in bowl until blended.
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4
Beat in chocolate mixture.
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5
Refrigerate until beginning to firm, about 8 minutes.
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6
(Can be made 2 days ahead.
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7
Cover and keep refrigerated.
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8
To use, let stand at room temperature until just soft enough to spread, about 2 hours.)
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9
Preheat oven to 325F.
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10
Line 2 baking sheets with parchment paper.
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11
Sift flour, cocoa, baking soda, and salt into bowl.
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12
Using electric mixer, beat butter and both sugars in bowl until well blended.
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13
Add egg, 2 teaspoons water, vanilla, and instant coffee; blend well.
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14
Beat in flour mixture.
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15
Stir in chocolate chips and pecans.
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16
Drop dough by tablespoonfuls onto prepared sheets, spacing 2 inches apart.
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17
Bake until tops are just firm to touch and no longer shiny, about 13 minutes.
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18
Cool cookies on sheets 10 minutes.
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19
Transfer to racks and cool.
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20
Place half of cookies, flat side up, on work surface.
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21
Spread each with 1 tablespoon filling, leaving 1/4-inch border.
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22
Top each with second cookie, pressing to adhere.
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23
Arrange on platter; cover and chill at least 2 hours.
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24
(Can be made 2 days ahead.
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25
Keep chilled.)
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26
Serve cookies cold.
