Step 1

Preheat the oven to 350F. Line two large baking sheets with parchment paper.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Step 3

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the brown and granulated sugar and beat until light and fluffy, about 3 minutes. Stop and scrape down the bowl as needed. Beat in the egg and vanilla until well combined.

Step 4

Add the flour mixture and beat on low speed just until combined, stopping to scrape down the bowl once during mixing. Stir in ¾ cup chopped pecans, ½ cup caramel bits, and ⅓ cup semi-sweet chocolate chips. Cover and chill for at least one hour.

Step 5

Scoop the chilled dough into heaping 1 tablespoon balls and roll into smooth balls between your palms. Press the remaining pecans, chocolate chips, and caramel bits onto the outside of the dough balls. Place on the prepared cookie sheets about 2 inches apart.

Step 6

Bake one sheet at a time for 10 to 12 minutes or until the tops appear dry. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.

Step 7

In a small bowl melt the chocolate chips and butter in the microwave in 15-second intervals, stirring between each, until smooth. Drizzle the chocolate over the cooled cookies. Let stand until the chocolate is set. Store in an airtight container for up to 1 week.