Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Place the pecans on a baking sheet and toast for 8-10 minutes, or until lightly brown and fragrant.  Let nuts cool and then chop coarsely.  Set aside.

Sift or whisk together the flour, baking powder, salt, and espresso powder into small bowl.  Set aside.

Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water, stirring until smooth.  Remove from heat and set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs until pale yellow and thick, about 5 minutes.  When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.  Beat in the melted chocolate mixture and vanilla extract.  Fold in the dry ingredients to the chocolate batter and mix only until incorporated.  Stir in the chocolate chips and nuts.  Cover with plastic wrap and refrigerate the batter until firm, about 30 minutes.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Line two baking sheets with parchment paper.  

Drop batter by 1/4 cupfuls onto prepared cookie sheets, spacing evenly. With moist fingers, press batter to form 3 1/2 (9 cm) to 4 inch (10 cm) rounds.  Bake cookies about 12 - 14 minutes or until the tops of the cookies become dry and cracked, but are still shiny. Do not overbake these cookies.

Remove from oven and place baking pan on a wire rack to cool.  When cookies are firm, remove from baking pan and let completely cool on rack.

These cookies are best the day they are baked but can be stored in an airtight container at room temperature for a few days.

Makes about 24 large cookies.

Adapted from Bon Appetit Christmas Cookbook