Crisp Cocoa-Pecan Cookies

• 1 1/3 cups all purpose flour
• 3 tablespoons natural unsweetened cocoa powder (scooped into measuring spoon, then leveled)
• 1/2 teaspoon baking soda
• 10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled
• 1/3 cup (packed) golden brown sugar
• 1/3 cup sugar
• 2 tablespoons plus 2 teaspoons light corn syrup
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans or walnuts
• 1/2 cup bittersweet chocolate chips

1. Whisk flour, cocoa, baking soda, and 1/2 teaspoon (generous) salt in medium bowl. Stir butter and next 5 ingredients in another medium bowl until smooth. Stir in flour mixture, then nuts. Cover and chill until firm enough to scoop, at least 4 hours. DO AHEAD:
2. Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 325u0b0F. Line 3 large baking sheets with parchment. Measure 2 level tablespoonfuls dough; roll between palms into ball. Place on prepared sheet. Using fingers, spread out dough to 3-inch-diameter disk. Repeat with remaining dough, spacing 5 inches apart.
3. Bake cookies 8 minutes; reverse sheets. Bake cookies until flat and beginning to darken around edges, about 10 minutes. Transfer cookies on parchment to rack (cookies will crisp as they cool). DO AHEAD:
4. Place rack inside rimmed baking sheet. Place chocolate chips in small microwave- safe bowl. Heat chips in microwave in 15-second intervals until smooth, stirring occasionally. Place cookies on rack. Drizzle melted chocolate over cookies. Let stand until chocolate sets, about 30 minutes.

flour, natural, baking soda, unsalted butter, golden brown sugar, sugar, light corn syrup, milk, vanilla, pecans, bittersweet chocolate chips

Taken from www.epicurious.com/recipes/food/views/crisp-cocoa-pecan-cookies-363726 (may not work)