1 cup packed light brown sugar
4 Tbsp salted butter, softened
1 tsp pure vanilla extract
1 large egg
1 Tbsp light corn syrup
⅓ cup all-purpose flour
½ tsp baking powder
¼ tsp salt
1½ cup pecan halves, finely chopped and divided (See Cook’s note)
2 cups milk or semi sweet chocolate chips
1 Tbsp solid vegetable shortening or solid coconut oil.
1- Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely. (This can be done in advance)
2- To make the cookies, keep the oven temperature at 350°F. Line 2 baking sheets with parchment paper or silicone baking mats..
3- In a medium size mixing bowl using an electric mixer cream together the brown sugar, butter and vanilla for 1-2 minutes or until fully combined.
4- Add the egg and corn syrup. Beat until incorporated.
5- Sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.
6- Chop the pecans in a food processor. Mix 1¼ cup into the batter reserving ¼ cup for garnishing. Mix by hand until the pecans are evenly distributed in the batter.
7- Using a Tbsp or small scoop drop onto the parchment lined sheets leaving at least 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.
8- Bake for 8-10 minutes in batches or until the edges are golden.
9- Remove from the oven and use a knife to shape the edges into uniform circles, if needed.
10- Cool on the parchment for 5 minutes then carefully remove to a cooling rack to cool completely.
11- In a microwave safe bowl, melt together the chocolate chips and shortening. Melt in 20 second increments stopping to stir each time. Repeat until smooth.
12- Dip the edge of each cookie into the melted chocolate laying on wax paper until hardened.
13- Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry.