Preheat the oven to 350 degrees.

On a large baking sheet, roast the pecans for 10 to 12 minutes (check at 8). While the nuts are still hot, stir in the 2 T.butter. Let the pecans cool then chop them.

Turn the oven up to 375 degrees.

In a medium bowl, sift together flour, salt and baking powder; set aside

Beat butter, shortening and brown sugar in a large bowl until light and fluffy. Add the corn syrup. Add the egg and beat for 30 seconds. Stir in the vanilla. With a mixing spoon, gradually add the flour mixture until thoroughly combined. Stir in the pecans and chocolate chips

Line cookie sheets with non-stick foil or parchment. Drop rounded tablespoons of batter about 2 inches apart onto the sheets and bake the cookies for about 12 minutes or until the edges just begin brown. Remove from the oven and let the cookies cool on the sheet on a cooling rack for 3 minutes, then remove the cookies to a rack to cool completely.