3/4 cup sugar
4 tablespoons water
2 tbs corn syrup
1/8 tsp salt
1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling

1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
4 ounces bittersweet or dark chocolate

Directions:
Preheat oven to 350 degrees F.

Praline:
In a heavy sauce pan add sugar, corn syrup, water and salt and cook over low heat, stirring constantly, until sugar is dissolved.

Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer.

Remove from heat and stir in 1 cup pecans. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color.

Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm.

Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.

Cookies:
In a large bowl, cream the butter and sugars together with a hand mixer.

Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
Stir in the flour and baking soda and mix until incorporated.

Fold in the reserved crushed praline until combined.

Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.

While the cookies are baking, melt the chocolate in a double boiler and stir until smooth.

When the cookies are done, drizzle the melted chocolate over the cookies and sprinkle with the chopped pecans. You can dip the tines of a fork into the chocolate and drizzle or you can use a pastry bag with a fine tip.

*To Test for Soft Ball Stage A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).