Preheat oven to 350F and line two cookie pans with parchment paper.
In a medium bowl sift the flour, ground pecans, baking powder, baking soda, and salt. Use a fork to distribute and set aside.
Place espresso powder in a small bowl add the vanilla extract and allow the powder to dissolve.
In a bowl of a standing mixer fitted with the paddle attachment beat the butter and sugar on medium until light and fluffy. About 2-3 minutes.
Add the egg and mix to incorporate then add the vanilla-espresso mix.
Sprinkle in the flour mix then stop the mixer and fold in the chopped pecans and chocolate chips.
Spoon the dough into cookie balls and place them on a cookie sheet leaving 2.5" space between each cookie.
Bake for 10-11 minutes or until the sides of the cookies are golden.
Remove from the oven and let cool for 5-10 minutes.