• 1 tablespoon instant coffee
  
• 1/2 teaspoon hot water
  
• 4 ounces (1 stick) unsalted butter, softened
  
• 1/2 cup packed light brown sugar
  
• 1/4 cup granulated sugar
  
• 1/4 teaspoon salt
  
• 1 teaspoon vanilla extract
  
• 1 egg
  
• 1 cup plus 2 tablespoons all-purpose flour
  
• 1/2 teaspoon baking soda
  
• 2-1/2 tablespoons unsweetened cocoa (preferably Dutch-process)
  
• 1-1/3 cups (8 ounces) semisweet chocolate chunks
  
• 1 cup (3-1/2 ounces) large pecan pieces
  

Preheat oven to 375 degrees F. In a cup, dissolve the instant coffee in the hot water.

In a medium bowl, using an electric mixer, beat the butter, sugars, salt, and vanilla until well combined. Beat in the egg and dissolved coffee. Scrape down the bowl using a rubber spatula and beat for a few more seconds.

In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Divide the mix in half and sift the cocoa into one part; use a rubber spatula to thoroughly incorporate. Combine the chocolate chunks and nuts in a small bowl and stir half into each of the two doughs.

Using about 1/2 tablespoon of each dough, combine them into balls and drop them onto baking sheets. For perfectly uniform cookies, scoop some of each dough using a 1-1/2-inch-diameter ice-cream scoop, leveling the dough off across the top before dropping onto the baking sheets about 3 inches apart. Bake for about 10 minutes, until the cookies puff and the edges of the lighter-colored dough begin to color. (You'll have to look very closely to see the color change.) Do not overbake. Let sit for 4 minutes, then transfer to wire racks to cool completely.