Preheat the oven to 350 degrees. In a large mixing bowl with hand mixer at medium speed, cream together the butter, granulated sugar and brown sugar. Add the egg and beat until creamy.
In a smaller mixing bowl, add the flour, instant coffee, baking powder, and salt. Stir to combine. Using hand mixer on low speed, mix in half of the flour mixture until combined. Add the remaining flour mixture and mix until thoroughly combined. Dough will get a little stiff but is still very workable.
With a wooden spoon, stir in the chocolate chips, toffee bits, and pecan pieces.
Line 2 large cookie sheets with parchment paper. Scoop dough using ¼ cup scoop measure and place on cookie sheets about 2 inches apart.
Bake 15 minutes (longer if needed, cookies should not look wet on top). Remove from the cookie sheet and cool on cooling rack until completely cooled.
Make the icing drizzle by combining the powdered sugar and coffee. Add more or less coffee if needed to make smooth enough to drizzle. Drizzle over cooled cookies.