Chocolate Pecan Cookies

Ingredients

• 1 1/3 cups unbleached all-purpose flour
• 3 tablespoons natural unsweetened cocoa powder (measured and leveled)
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 10 tablespoons unsalted butter (melted and cooled)
• 1/3 cup light brown sugar (packed)
• 1/3 cup granulated sugar
• 8 teaspoons light corn syrup
• 2 tablespoons whole milk
• 1 teaspoon real vanilla extract
• 1 cup pecans (chopped)
• 1/2 cup semi-sweet chocolate chips
• 1 teaspoon unrefined coconut oil (optional)

Instructions

1. 1

   Whisk flour, cocoa, baking soda and salt in a medium sized bowl.

2. 2

   In a large bowl; stir combine butter, sugars, corn syrup, vanilla and milk until smooth.

3. 3

   Stir the flour mixture into the butter mixture, then add the pecans and stir some more.

4. 4

   Cover and chill until firm enough to scoop, 3-4 hours. This dough can be made 1 day in advanced. Keep chilled.

5. 5

   Preheat the oven to 325° and line a large baking sheet with parchment paper.

6. 6

   Using a table spoon scoop out dough and form into round balls, arrange on baking sheet leaving space. Press gently with fingers to flatten slightly.

7. 7

   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.

8. 8

   Once the cookies are cooled; melt the half a cup of chocolate chips with the teaspoon of coconut oil until smooth.

9. 9

   Use a fork to dip and drizzle the chocolate over the cookies. Let stand for about 30 minutes for the drizzle to set and serve!