Preheat oven to 180 degrees C and line two baking trays with baking paper.
In a double boiler (or a bowl over a pan of boiling water) melt the chocolate with the butter, stirring until smooth. Stir in half the sugar until dissolved. Pour into a bowl and beat in the eggs, remaining sugar and vanilla.
In a small bowl sift together the flour, instant coffee, baking powder and salt. Stir into the chocolate mixture then add the peanuts and chocolate chips.
Drop large lumps of the dough onto the baking trays about 8cm apart. Press pecans into the cookies. Bake about 10 minutes - don't overbake, the cookies should be slightly soft.