Step 1

For the cookies: Melt 1 stick of butter in a medium skillet over medium heat. Let it bubble up for 3 to 4 minutes, swirling the pan to keep the butter moving around. When the butter is a medium golden brown, remove the pan from the heat (the butter will continue browning in the pan over the next 30 seconds or so). Pour the butter and any solids in the bottom of the pan into a heatproof bowl and allow it to cool completely, about 30 minutes.

Step 2

Beat the remaining stick of butter, the brown sugar and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Reduce the speed to low and beat in the eggs and vanilla until smooth, scraping down the bowl if necessary to make sure everything is incorporated.

Step 3

With the mixer on medium-low speed, slowly drizzle in the cooled browned butter and mix until combined, about 1 minute.

Step 4

In a separate bowl, whisk the flour, instant coffee, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the dough and beat until totally incorporated, about 2 minutes. Stir in the chocolate chunks and pecans, if using, with a wooden spoon.

Step 5

Preheat the oven to 375˚ and line 2 baking sheets with parchment paper. Scoop heaping tablespoonfuls of dough onto the prepared pans, about 2 inches apart. Refrigerate until firm, about 15 minutes. Bake the cookies until golden brown, 9 to 11 minutes. Let cool 5 minutes on the baking sheets, then remove to a rack to cool completely.

Step 6

For the glaze: Combine the white chocolate chips and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Pour the white chocolate into a resealable plastic bag and snip off a corner. Drizzle over the cookies. Let set 15 minutes.