Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together 1 cup of softened unsalted butter and 3/4 cup packed brown sugar for 2-3 minutes until light and fluffy.

Gradually add 2 cups of all-purpose flour on low speed until just combined, then fold in 1 cup of chopped pecans.

In a saucepan, combine 1/2 cup of light corn syrup and 1/4 cup of brown sugar over medium heat until dissolved.

Pour the warm syrup mixture into the cookie dough and mix until just incorporated.

Drop heaping spoonfuls of dough onto the lined baking sheets, spacing them 2 inches apart.

Bake for 10-12 minutes until the edges are golden; cool on sheets for 5 minutes before transferring to a rack.