Preheat oven to 350F degrees.
Using the paddle attachment of your mixer, beat butter and sugar until light and creamy.
Add egg and vanilla extract and beat well.
Pour sourdough discard on low speed.
Combine flour, cocoa powder, coffee powder, salt, baking soda in a bowl and mix well with a spoon or sift then gradually add to the creamed butter and sugar. Do not over mix.
Turn off mixer and add chocolate chips and pecans using a spatula and gently fold into the cookie dough.
Grease sheet pan with butter or line the baking sheet with parchment paper.
Using a tablespoon or ice cream scoop, space cookie dough about 2 inches apart (about 12-16 pcs per batch depending on the size of your pan) and bake for 7-8 minutes.
Transfer cookies to cooling rack and let cool for about 5 minutes after baking before serving.
Enjoy!