1/2 cup chocolate chips, any kind, semisweet used here
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat and set aside.
In a food processor, process the pecans until finely ground. You should end up with 1/2 cup of ground pecans. Set aside.
In a medium saucepan, combine the butter, sugar and honey over medium heat. Cook, stirring, until the butter is melted and the sugar is dissolved. Bring just to a boil and then remove from the heat.
Stir in the ground pecans, flour, salt and vanilla until just combined. Let the batter cool for 4-5 minutes. Drop by the teaspoonful onto the prepared baking sheet, leaving at least 3 inches between the cookies. You should have 6-8 per baking sheet.
Bake for 10-12 minutes, or until they are evenly browned. Let cool on the baking sheet for several minutes until they start to firm up and then transfer the cookies to a wire rack to cool completely.
In a small bowl, melt the chocolate chips in the microwave at 50% power, stirring after every 30 seconds until almost completely melted. Continue stirring until the chocolate is totally melted and then drizzle it over the cooled cookies. Let the chocolate set and then store the cookies in an airtight container at room temperature for 3-5 days.