Preheat oven, 350 degrees. Rack adjusted to middle of oven.Whisk together, flour, cocoa powder, baking powder, salt in bowl. In a separate bowl whisk eggs, vanilla extract, instant coffee together until coffee is dissolved. In an electric mixer, beat the butter and sugars together, until light and fluffy, 3 to 6 minutes. Beat in egg mixture until incorporated, about 30 seconds. Beat in melted chocolate, about 30 seconds. Scrape bowl and beaters as necessary.
Reduce mixer speed to low and slowly mix in the flour mixture until combined. Stir in the chocolate chips until incorporated. cover the bowl with plastic wrap and let stand at room temperature until scoop-able and fudge like consistency. At least 30 minutes.
At this point, the dough can be refrigerated for up to 3 days, or portioned and frozen for later baking.
Working with 3 tablespoons (Large scoop) of dough, form into balls and put on a parchment lined baking sheet, 2 inches apart. Push pecan halves into top. Bake one sheet at a time, 12-15 minutes, until edges are set and center is still soft.
Let cookies cool mon baking sheet for 10 minutes. Serve warm or transfer to wire rack to cool completely.