1 stick (1/2 cup) unsalted butter
1/2 cup semisweet chocolate chips
2 tablespoons instant espresso powder
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup plus 2 tablespoons granulated sugar
3/4 cup plus 2 tablespoons firmly packed dark brown sugar
2 teaspoons vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F. In metal bowl set over barely simmering
water melt butter and chocolate chips, stir in espresso powder, stirring until dissolved and let mixture cool 5 minutes.
In a bowl whisk together the flour, cocoa, baking powder and salt.
In a large bowl, whisk together eggs, both sugars and vanilla. until mixture
is smooth. Whisk in chocolate mixture, whisking until combined well. Stir in flour mixture in batches, stirring until soft dough is formed. Fold in the pecans. Drop rounded teaspoons of dough onto lightly buttered baking sheets. Bake in middle of oven 12 minutes until puffed and tops begin to crack and let them cool on a baking sheet 2 minutes. Transfer with spatula to racks and allow cookies to cool completely. Makes about 64 cookies.