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1
In a large mixing bowl or in the bowl of a stand mixer, combine the butter, sugar, brown sugar, salt, and vanilla. Using a mixer beat the mixture until it is smooth, scraping down the sides of the bowl a few times as you go. Add the flour, pecans and water. Beat until combined.
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2
Place the dough on a large piece of parchment paper or plastic wrap. Using your hands, shape it into a log 10 inches long and about 2 inches in diameter. Wrap the dough up and refrigerate until firm, about 2-3 hours.
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3
Preheat oven to 350 F. Line a baking sheet with parchment paper.
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4
Unwrap the dough and place it on a cutting board. Using a knife, cut the log into 1/4 inch slices.
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5
Arrange the slices 1 inch apart on the prepared baking sheet. Bake the cookies for 14-16 minutes. When done their edges will be golden brown. Remove cookies from the baking sheet to a wire rack. Repeat with the remaining cookies.
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6
While the cookies cool, melt the chocolate in the microwave for a minute to a minute and a half, stirring every 20 seconds until melted.
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7
Using a spoon drizzle the chocolate in a zig zag line across each cookie.
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8
Place the cookies in the fridge for 30 minutes so the chocolate can firm up.
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9
Store the cookies in and airtight container.
