Chocolate Pecan Cookies

• FOR THE COOKIE DOUGH:
• 1-1/2 cup Unbleached All-purpose Flour
• 3 Tablespoons Natural High Fat Cocoa, Measured And Leveled
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Kosher Salt
• 10 Tablespoons Unsalted Butter, Melted And Cooled
• 1/3 cups Light Brown Sugar
• 1/3 cups Granulated Sugar
• 2 Tablespoons Plus 2 Teaspoons Light Corn Syrup
• 1 teaspoon Vanilla Extract
• 2 Tablespoons Whole Milk
• 1 cup Chopped Pecans
• _____
• FOR THE DRIZZLE:
• 1/2 cups Semi-Sweet Chocolate Chips
• 1 teaspoon Non-Refined Coconut Oil (optional)

1. For the cookies:
2. Whisk flour, cocoa, baking soda and salt in a medium-sized bowl. In a large bowl, stir-whisk butter, sugars, corn syrup, vanilla and milk until smooth. Stir the flour mixture into the butter mixture, then add the pecans and stir some more. Cover and chill until firm enough to scoop, 3-4 hours. This dough can be made 1 day in advance. Keep chilled.
3. Preheat the oven to 325u0b0F. Line a large baking sheet with parchment paper. Using a tablespoon, scoop out dough and form into round balls. Arrange on baking sheet leaving space in between. Press gently with fingers to flatten slightly. Bake one sheet at a time for 8-10 minutes. Remove cookies, still on the parchment paper, to a wire rack to cool. Repeat with the remaining dough.
4. For the drizzle:
5. Once the cookies are cooled; either in a bowl over lightly simmering water or in the microwave, melt the chocolate chips with the coconut oil until smooth. With a fork, dip and drizzle over the cookies. Let stand for about 30 minutes for the drizzle to set and serve!

cookie dough, flour, fat cocoa, baking soda, kosher salt, unsalted butter, light brown sugar, sugar, syrup, vanilla, milk, pecans, drizzle, semisweet chocolate chips, coconut oil

Taken from tastykitchen.com/recipes/desserts/chocolate-pecan-cookies/ (may not work)