Whisk together the flour, baking soda and espresso powder.
In a microwave safe bowl, melt the butter with the dark brown sugar and broken chocolate bars. Stir after one minute and add additional 15 second increments until smooth when blended. Allow to cool for 10 minutes.
Whisk beaten eggs into COOLED chocolate mixture.
Blend in dry ingredients.
Stir in pecans and chocolate chips. Chill mixture for about an hour in the refrigerator.
Using a medium cookie scoop, place cookies 2" apart on a parchment paper lined baking sheet.
Bake at 350 degrees for 10-12 minutes.
