In a large mixing bowl, combine ½ cup of softened unsalted butter and ¾ cup of packed brown sugar. Cream together on medium speed for 2-3 minutes until light and fluffy.

Gradually mix in 1¼ cups of all-purpose flour and fold in 1 cup of chopped pecans. The dough should be thick and slightly sticky.

In a medium saucepan over medium heat, combine ½ cup of light corn syrup and ¼ cup of additional brown sugar. Stir until smooth and simmer for 1-2 minutes.

Carefully pour the warm syrup mixture into the dough and gently mix until just combined. Avoid overmixing.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Drop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until golden at the edges. Let them cool on the sheets for 5 minutes before transferring to a wire rack.