Whisk flour, cocoa, baking soda and salt in a medium sized bowl.

In a large bowl; stir combine butter, sugars, corn syrup, vanilla and milk until smooth.

Stir the flour mixture into the butter mixture, then add the pecans and stir some more.

Cover and chill until firm enough to scoop, 3-4 hours. This dough can be made 1 day in advanced. Keep chilled.

Preheat the oven to 325° and line a large baking sheet with parchment paper.

Using a table spoon scoop out dough and form into round balls, arrange on baking sheet leaving space. Press gently with fingers to flatten slightly.

Bake one sheet at a time for 8-10 minutes. Remove cookies, still on the parchment paper, to a wire rack to cool. Repeat with the remaining dough.

Once the cookies are cooled; melt the half a cup of chocolate chips with the teaspoon of coconut oil until smooth.

Use a fork to dip and drizzle the chocolate over the cookies. Let stand for about 30 minutes for the drizzle to set and serve!