Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
In a saucepan over medium-high heat, add the cubed butter and let it melt fully. Whisk in the espresso powder (or ground coffee) until smooth and combined. Remove from heat and let everything cool.
In a bowl, add both flours, baking powder, baking soda, salt, and pinch of cinnamon, whisking to combine. Set aside.
In the bowl of a stand mixer, add in the cooled espresso-butter and both sugars, mixing everything together (using a paddle attachment) on medium-high speed until combined and the mixture looks smooth and wet-like. Add in the eggs (1 at a time), egg yolk, molasses, and vanilla, mixing them together until combined.
With the mixer now on low-speed, slowly add the dry ingredients to the mixture, until smooth and combined. Fold in the chocolate chips or chopped chocolate followed by the cooled toasted pecans. Cover the cookie dough and refrigerate for 30 minutes.
Remove the cookie dough from the fridge and using a medium-size scoop (about 1 ½ Tbsps), scoop each cookie dough onto the prepared cookie sheet, leaving 1-inches between each cookie for spreading when they bake.
Bake for 14-16 minutes, or until the edges are golden brown.
OPTIONAL: At 5 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down.
Remove the cookies from the oven and press remaining chocolate chips on top of warm cookies, if desired.
Cool cookies on the cookie sheet for a few minutes (about 10 minutes or so) before transferring them over to a cooling rack to cool completely.
Serve and enjoy with your favorite glass of milk (dairy-free or not).
Bon Appetit!