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1
Position 1 rack in the top 1/3 and another in the bottom 1/3 of the oven and preheat to 350u00b0F.
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2
Line 2 baking sheets with parchment paper.
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3
Sift together the flour, baking soda and salt into a medium bowl and set aside.
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4
Melt the chocolate and butter in the top of a double boiler over hot, simmering water.
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5
Remove from the heat but keep the chocolate mixture over a bowl of hot water to ensure that the mixture does not set.
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6
In a small bowl, combine the vanilla extract and the espresso powder and whisk until the espresso powder is dissolved.
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7
Stir the espresso mixture into the chocolate mixture.
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8
Combine the eggs and both sugars in the bowl of a heavy-duty electric mixer (you can double the recipe and it will fit a 5 or 6 qt mixer bowl).
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9
Set the bowl over a pan of hot, hot simmering water.
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10
Stir with a hand-held wire whisk until warm to the touch.
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11
Attach the bowl to the mixer stand.
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12
Using the wire whip attachment, whip the mixture on high speed until pale, thickened and cool, about 5 minutes.
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13
Fold into the warm chocolate mixture.
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14
Fold in the flour.
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15
Stir in the chocolate chips and pecans.
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16
Drop the dough by rounded tablespoons onto the 2 prepared pans leaving about 1 to 1/2 inches between the cookies (at work I make these a lot bigger so that they come out about 5 inches across).
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17
Bake for 12-14 minutes or until the cookies are set: switch the positions of the baking sheets halfway through the baking time for even baking.
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18
Cool the cookies on the baking sheets on wire racks for about 3 minutes, then transfer the cookies to wire racks to cool completely.
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19
Repeat with the remaining dough.
