Preheat oven to 375 degrees F.  Line 2 to 3 baking sheets with parchment paper.  Set aside. 

Place the chopped pecans in a single layer on a baking sheet.  Toast in oven for 5 to 7 minutes or until slightly toasty brown.  Remove pecans from oven and allow to cool completely.

Using a standing or hand-held mixer in a large bowl, combine brown sugar, granulated sugar, butter, shortening, salt, espresso powder, baking soda, vanilla, and vinegar. Cream until light and fluffy.  Beat in egg until mixture is smooth. 

Mix in flour until barely combined, then stir in butterscotch chips and toasted pecans.  Cover dough with plastic wrap and refrigerate for at least 4 hours.  (Overnight is best.)  Unchilled cookie dough will spread considerably when baked. 

Combine the 1/3 cup sugar and 1-1/4 tsp. salt in a gallon-sized zip-top bag or in a bowl.  Using a large spoon or an ice-cream scoop, portion and roll chilled dough into large walnut sized balls.  Roll in sugar/salt mixture and place about 2-inches apart on prepared baking sheets.  Bake for 12-15 minutes, or until the edges and tops are golden brown.  Remove from oven and allow cookies to cool on the pan until set.  Store in a tightly sealed container for up to 5 days.