Preheat the oven to 350 F. Place the chocolate, butter and espresso powder in a medium bowl, place over a pot of simmering water, and melt completely. In a separate bowl, sift together the flour, baking powder, and salt and set aside. In the bowl of an electric mixer, beat the eggs, sugar and vanilla extract on high speed for two minutes. On low speed beat in the melted chocolate mixture until just combined. Fold in the flour mixture with a rubber spatula until just combined. Stir in the chocolate chips and pecans. Cover with plastic wrap and refrigerate for 30 minutes.

Using a small ice cream scoop, scoop the mixture onto a parchment-lined baking sheet, putting eight cookies on each sheet. Bake for 10-11 minutes. The surface will be dry but the inside will be soft. It will take no longer than 10-11 minutes, so be sure to set a timer. Cool on a baking sheet. The cookies are best eaten the day they are made. Wrap leftovers well in plastic wrap and store in an airtight container.

Yields 12-15 cookies

Formatted using Mc Buster by Barb at Pk