Roast the pecans first. Lay them on a baking sheet and bake at 350 for about 7 minutes or until they start to release their oils. Let them cool, then chop.
While the pecans are roasting and cooling, melt the butter in the microwave using a medium heat setting or over the stove, then set it aside to cool. Add the roasted nut oil to the butter.
Thoroughly mix together the flour, baking soda and salt and set aside.
Put the sugars and corn syrup in a mixing bowl and pour in the cooled butter & oil mixture. Beat with an electric mixer until light and fluffy. Beat in the vanilla extract and the milk.
With a mixing spoon, stir in the flour until blended, then stir in the chocolate and pecans.
Using a medium size cookie scoop, scoop rounds of dough onto a plate lined with plastic wrap. Press them into ¼ inch thick discs and chill until ready to use. Alternatively, you can bake the cookies right away.
Preheat the oven to 325 degrees. Line two baking sheets with foil or if you prefer, just leave them unlined and ungreased.
Scoop up heaping tablespoons or medium cookie scoop size balls. Place on the baking sheet and flatten to 1/4 inch-thick disks spaced 2 1/2 inches apart. Bake until the edges are dark golden brown, 14 to 17 minutes. Let cool slightly on the baking sheet, then transfer to a cooling rack so they can cool and crisp.
Variation: For a hazelnut version, use 2 tablespoons of roasted hazelnut oil instead of pecan oil. Use hazelnuts for the nuts (if you can find fresh ones) and chocolate chips, or leave out the extra hazelnuts and use a chopped up hazelnut dark chocolate bar.