Preheat the oven to 350°F. Spread the pecans in a single layer on a baking sheet. Toast for 6-8 minutes then set aside to cool completely. (This can be done in advance)
To make the cookies, keep the oven temperature at 350°F. Line 2 baking sheets with parchment paper or silicone baking mats.
In a medium size mixing bowl using an electric mixer cream together the brown sugar, butter and vanilla for 1-2 minutes or until fully combined.
Add the egg and corn syrup. Beat until incorporated.
Sift together the flour, baking powder and salt. Add to the creamed mixture beating on low speed just until combined.
Chop the pecans in a food processor. Mix 1 1/4 cup into the batter reserving 1/4 cup for garnishing. Mix by hand until the pecans are evenly distributed in the batter.
Using a Tbsp or small scoop drop onto the parchment lined sheets leaving at least 3-inches apart. Gently flatten into a circle using a spatula or back of a spoon.
Bake for 8-10 minutes in batches or until the edges are golden.
Remove from the oven and use a knife to shape the edges into uniform circles, if needed.
Cool on the parchment for 5 minutes then carefully remove to a cooling rack to cool completely.
In a microwave safe bowl, melt together the chocolate chips and shortening. Melt in 20 second increments stopping to stir each time. Repeat until smooth.
Dip the edge of each cookie into the melted chocolate laying on wax paper until hardened.
Sprinkle with reserved chopped pecans while the chocolate is wet then allow to dry.
Measure the whole pecans before chopping for the best result