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1
Add 1 stick of the butter to a medium skillet over medium heat.
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2
Allow it to melt and bubble up for 3 to 4 minutes, swirling the skillet to keep the butter moving around.
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3
When the butter is a medium golden brown, remove from the heat (it will continue browning in the skillet over the next 30 seconds or so!).
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4
Pour the butter (and any solids in the bottom) into a heatproof bowl and allow it to cool completely, about 30 minutes.
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5
Meanwhile, allow the other stick of butter to soften.
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6
Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
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7
In a large bowl with an electric mixer, cream the softened stick of butter together with the brown sugar and granulated sugar until its nice and combined.
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8
Add the vanilla and eggs and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
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9
With the mixer on medium low, very slowly drizzle in the cooled melted butter, making sure to add all the darker brown solids.
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10
Scrape the bowl and mix again until everything is combined, 20 to 30 seconds.
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11
In a separate bowl, combine the flour, coffee granules, baking soda and salt.
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12
Stir together, then add it to the butter mixture in 3 increments, mixing on low after each until its totally incorporated.
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13
Scrape the bowl and beat for a few more seconds.
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14
Stir in the chocolate chunks and the pecans if using.
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15
In batches, scoop the cookie dough by heaping teaspoons onto the prepared baking sheet.
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16
Press extra chocolate chunks into the tops of each cookie if desired.
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17
Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes.
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18
Remove from the oven, then transfer the cookies to a cooling rack.
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19
Repeat with the rest of the dough.
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20
Serve!
