Preheat oven to 350 degrees F (175 degrees C).

Prepare the coffee mixture by stirring espresso coffee and water together; set aside.

In a separate bowl, combine flour, cocoa powder, and baking soda.

In a large bowl, beat butter and sugar with a mixer until light and fluffy.

Add eggs and the prepared coffee mixture to the butter mixture; mix well.

Gradually beat in the flour mixture until just blended.

Stir in the coarsely chopped chocolate and pecans until evenly distributed.

Drop heaping tablespoonfuls of dough onto baking sheets, spacing them 2 inches apart.

Bake for 8 to 10 minutes, or until the centers are puffed.

Let the cookies cool on the baking sheets for 2 minutes before transferring them to wire racks.

Cool completely before serving.