1/4 c. butter
1/3 c. firmly packed brown sugar
1/4 c. light corn syrup
1/3 c. flour
1 tbsp. unsweetened cocoa powder
1/2 c. finely chopped pecans
1 tsp. vanilla extract

Preheat oven to 350 degrees. Spray baking sheets with non-stick cooking spray and set aside. In medium saucepan melt butter, stir in brown sugar and corn syrup. Bring to a boil, stirring constantly, until sugar is dissolved. Remove from heat; stir in remaining ingredients until blended. Drop mixture by teaspoonfuls 3 inches apart on prepared baking sheets. Bake 9 minutes or until cookies spread thin and are deep brown. (Cookies will be soft.) Cool 2 minutes on sheets. Working quickly with spatula, remove cookies to wire rack; cool completely. Sprinkle, if desired, with confectioner's sugar. Makes about 2 1/2 dozen cookies.