Place pecans in a food processor or small chopper. Grind until no big chunks remain; set aside.
In a bowl fit with a mixer, beat butter, 1/2 cup powdered sugar, and 1/3 cup granulated sugar until light and fluffy; about 5 minutes.
Beat in cocoa powder, instant coffee powder, salt, and maple extract.
Slowly beat in flour, 1/2 cup at a time until incorporated.
Slowly beat in chopped pecans and mix just until incorporated.
Refrigerate dough 30 minutes. This will make the dough easier to work with.
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Use a cookie scoop to scoop dough. I used a 1 1/2 tablespoon cookie scoop, but you may also use a 1 tablespoon spoon ( you'll have more cookies! ) If the dough is sticky, dip it in a bowl of powdered sugar between each scoop.
Roll dough between hands to create a ball. Place on baking sheet spaced about 1 inch apart. If dough is crumbly, simply roll between hands until soft before shaping it into a ball.
Bake in oven 15-18 minutes. Allow cookies to cool for 5 minutes.
In a large bowl, add 1 1/2 cups powdered confectioners' sugar.
Coat each ball with powdered sugar. Transfer to cooling rack. Repeat coating step again after completely cooled.
Store in an air-tight container.