Serves: 24 cookies
Preheat the oven to 180°C / gas mark 4. Grease a baking sheet.
In a food processor, pulse the pecans until they resemble fine crumbs. Be careful not to over grind and create a paste.
In a small saucepan, melt the butter. Add the brown sugar and the corn syrup and bring to boil. Remove from the heat and add the ground pecans and flour, mixing well.
Drop teaspoonfuls of the mixture onto the greased baking sheet. Bake for five to eight minutes or until brown around the edges and lace-like in appearance. Remove from the oven and allow to cool for five minutes. Transfer to a wire rack.
Place the chocolate chips in a small plastic bag and immerse the bag into barely simmering water until the chips melt. Once the chips are melted, snip a small corner off the bag and pipe a chocolate squiggle onto each cookie. Allow the chocolate to harden before storing the cookies.