Preheat the oven to 350F. Roast the pecans on a baking tray for 10-15mins till they turn dark brown. Check them every couple of minutes after 10mins so that they don’t burn. Set aside.

Whisk flour, cocoa powder, baking soda and salt in a bowl and set aside. Melt butter in the microwave until it’s all melted. Transfer butter to a large bowl, add the sugar and whisk together well. Add the egg, vanilla and coffee beat till the mix is smooth.

Fold in the dry ingredients until there are no dry flours bits left. Chop the chocolate and roasted pecans into small pieces. Fold into the cookie dough. At this point refrigerate the dough – you can do this for as little as an hour, but it is best to leave it overnight, and can be left for 3 days. Cover with wrap.

To Bake:
Preheat oven to 350F. Line a cookie sheet with baking paper.
Remove the dough from the fridge and allow to come to a scoopable temperature. If too hard, leave longer. Using an ice cream scoop, scoop large balls of cookie dough and place on the baking sheet a few inches apart leaving enough room to spread. Or you can roll the dough into balls.

Bake for 16-18 minutes. Bake till the edges just turn golden brown and the centre is still slightly doughy. Wait to cool on the tray for 5mins before transferring to a cooling rack.