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Melt semi-sweet chocolate, unsweetened chocolate, and butter in a medium stainless steel bowl over a pot of simmering water. Remove from heat when smooth (no lumps) and cool to room temperature.
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Preheat oven to 350°F. Line baking sheets with parchment paper or non-stick liner.
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Whisk together flour, baking powder, and salt in a small bowl.
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Beat sugar, eggs, coffee granules, and vanilla in a large bowl for 3 minutes using an electric mixer at high speed. Add melted chocolate mixture and beat until combined.
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Add flour mixture and mix until combined and dry ingredients are moistened.
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Stir in white chocolate chips and pecans.
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Drop by tablespoonfuls 2 inches apart on baking sheets.
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Bake until tops of cookies begin to crack, about 7 to 11 minutes. Do not over-bake.
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Cool cookies on the baking sheet for 1 minute then carefully transfer to a wire rack (the cookies are very soft). Cool completely.