Preheat your oven to 350°F (175°C) and position the oven rack in the middle. Line two baking trays with parchment paper.

Spread pecan halves on a parchment-lined tray and toast them in the preheated oven for 7-8 minutes, then let cool before chopping.

In a stand mixer, combine room temperature unsalted butter, granulated sugar, light brown sugar, and kosher salt. Beat until light and fluffy.

Gradually add the gluten-free flour to the butter mixture and mix on low speed. Fold in toasted pecans gently.

Fold in the finely chopped dark chocolate, ensuring it is evenly distributed throughout the dough.

Divide the dough into two equal portions, form into logs, wrap in parchment paper, and refrigerate for at least 2 hours.

Preheat your oven to 350°F (175°C) again if it has cooled. Brush the logs with egg wash and roll in coarse sugar.

Slice the logs into about ¼-inch rounds and place on prepared baking trays.

Bake the cookies for 12-14 minutes until lightly golden. Let cool on trays before transferring to a wire rack.

Allow cookies to cool completely before enjoying or sharing.