Instructions: Preheat oven to 350 degrees. Lightly grease baking sheets or line with parchment paper.

Place the chocolate and butter in the top of a double boiler over hot water until melted, stirring occasionally. Set aside.

Sift together the flour, baking powder and salt. Set aside.

Combine the eggs, sugar, espresso powder and vanilla in a large bowl. Beat with a wooden spoon or the paddle attachment of a upright mixer until well-combined. Pour in the chocolate mixture and mix well. Gently fold in the flour mixture, pecans and chocolate chips.

Drop by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Bake 12 to 15 minutes or until cookies no longer look wet in the middle.

Remove to wire racks to cool.

Note: Use real butter only. Do not substitute margarine.

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