Step 1

Preheat the oven to 350°F.

Step 2

Line baking sheets with parchment paper. Set aside.

Step 3

In a medium bowl, stir together the flour, baking powder, salt, and cocoa powder. Set aside.

Step 4

In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together on high speed until light and fluffy, about 2 minutes.

Step 5

Beat in one egg plus one egg yolk (reserve the whites) and vanilla until well mixed.

Step 6

Pour the dry ingredients into the wet ingredients and beat just until well mixed. Cover the dough with plastic wrap and chill for at least 1 hour.

Step 7

Use a 1½ tablespoon cookie scoop to scoop the dough. Roll into balls between your hands.

Step 8

Whisk the reserved egg white in a small bowl until very frothy/foamy.

Step 9

Coat the dough ball in frothy egg whites and then roll in the chopped pecans.

Step 10

Place each ball on the prepared baking sheets, 2 inches apart.

Step 11

Using the back of a teaspoon, press about halfway down into each cookie to create an indent for the caramel.

Step 12

Bake for 11 to 13 minutes or until the bottom edges look slightly browned.

Step 13

Remove cookies from the oven. If the centers have puffed while baking, use your teaspoon to gently re-press the indentation.

Step 14

Heat the caramels and heavy cream in a microwave-safe bowl for 30 seconds at a time in the microwave. Stir until smooth.

Step 15

Spoon the melted caramel in the center of each baked cookie’s indentation. Allow cookies to cool completely.

Step 16

Melt the chocolate chips in the microwave, heating for 30 seconds at a time and stirring between, until melted. Drizzle the chocolate over the cooled cookies.