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Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, beat together the granulated and brown sugars, softened butter, and egg with an electric mixer at medium speed, until light and fluffy.
Sift in the flour, 1 tablespoon of coffee, baking soda, and salt. Gently mix with a spatula just until all streaks of flour disappear. Add the pecans and chocolate chunks. Gently mix to combine.
Drop ¼ cupfuls of dough into an ungreased cookie sheet, placing them 2 inches apart.
Bake for 12 to 15 minutes or until golden brown and the edges have set. Cool for 4 minutes then transfer onto a wire rack to cool completely, about 30 minutes.
Meanwhile, make the coffee drizzle. In a small bowl, stir the coffee granules in water until dissolved. Stir in the powdered sugar until smooth and sticky.
Once completely cooled, garnish coffee cookies with the coffee drizzle. Serve and enjoy!