Ingredients
Equipment
Method
Instructions
- Preheat the oven to 350°F (175°C) and prepare baking sheets.
- In a bowl, combine light brown sugar and butter until creamy.
- Mix in vanilla extract and egg until well blended.
- Add corn syrup and mix.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until combined.
- Fold in pecan halves.
- Drop rounded tablespoons of dough onto prepared baking sheets.
- Bake until edges are golden, about 10 minutes.
- Let cookies cool on sheets for a few minutes before transferring to a wire rack.
- Melt milk chocolate chips and solid vegetable shortening together.
- Dip cooled cookies into the chocolate and place on parchment paper to set.
Nutrition
Notes
Feel free to swap pecans for walnuts or almonds for a different nutty flavor. Experiment with dark chocolate for a richer taste, or sprinkle sea salt on top for contrast.