Preheat your oven to 350°F (175°C) and toast the pecan halves on a baking sheet for 6-8 minutes.

Line two large baking sheets with parchment paper or silicone mats to prevent sticking.

In a mixing bowl, cream together light brown sugar and salted butter until fluffy. Add vanilla extract, egg, and corn syrup; mix until creamy.

Sift together flour, baking powder, and salt. Gradually add to the wet ingredients and mix until combined.

Chop the cooled pecans and fold into the dough, reserving some for garnishing.

Drop rounded portions of dough onto prepared sheets, spacing them about 3 inches apart, and flatten slightly.

Bake for 8-10 minutes, or until the edges are golden brown, adjusting shapes if needed while warm.

Cool cookies on sheets for 5 minutes before transferring to wire racks to cool completely.

Melt chocolate chips with shortening in a microwave, stirring until smooth. Dip cookie edges in melted chocolate.

Sprinkle reserved pecans over dipped edges and place cookies on wax paper to set.