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1
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
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2
Place the bittersweet and unsweetened chocolate and espresso powder in a medium bowl and place over a pot of simmering water and melt, whisking occasionally, until smooth.
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3
Sift together the flour, baking powder and salt onto a piece of parchment or wax paper, or into a small bowl, and set aside.
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4
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, granulated sugar and light brown sugar until lightly and fluffy, about 2 minutes.
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5
Add the eggs, one at a time, then the vanilla extract, and beat on high speed for 1 minute.
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6
On low speed beat in the melted chocolate mixture until just combined.
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7
Fold in the flour mixture with a rubber spatula until just combined.
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8
Stir in the pecans and chips.
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9
The batter will be loose.
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10
Cover and refrigerate until just firm, about 30 minutes.
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11
Using a small ice cream scoop (about 1 tablespoon size), scoop heaping tablespoons of the batter onto the prepared baking sheets, putting 8 cookies on each sheet.
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12
Bake for 10 to 11 minutes.
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13
The surface will be dry and shiny but the tops and insides will still be soft.
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14
It will take no longer than 10 to 11 minutes so set the time.
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15
Cool on the baking sheets for 2 minutes, then remove to a rack to cool 5 minutes longer.
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16
Repeat with the remaining batter.
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17
These cookies are best eaten the day they are made.
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18
Wrap leftovers well in plastic wrap and store in an airtight container.
