Servings: 24 cookies

For the Cookie Dough: subheading: For the Cookie Dough:
1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
⅓ cup unsweetened cocoa powder (33g) ⅓ cup unsweetened cocoa powder (33g)
½ teaspoon baking soda ½ teaspoon baking soda
½ teaspoon salt ½ teaspoon salt
½ cup unsalted butter softened (113g) ½ cup unsalted butter softened (113g)
½ cup packed light brown sugar (110g) ½ cup packed light brown sugar (110g)
⅓ cup granulated sugar (66g) ⅓ cup granulated sugar (66g)
1 large egg 1 large egg
1 tablespoon vanilla extract 1 tablespoon vanilla extract
1 cup chopped pecans (113g) 1 cup chopped pecans (113g)
1 cup caramel bits (135g) 1 cup caramel bits (135g)
½ cup semisweet chocolate chips (90g) ½ cup semisweet chocolate chips (90g)
For the Chocolate Drizzle: subheading: For the Chocolate Drizzle:
⅓ cup semisweet chocolate chips (59g) ⅓ cup semisweet chocolate chips (59g)
3 tablespoons unsalted butter 3 tablespoons unsalted butter

For the Cookies: subheading: For the Cookies:
Preheat the oven to 350F. Line two large baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
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.
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.
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.
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.
For the Drizzle: subheading: For the Drizzle:
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.

Whip the butter and sugar until light and fluffy. Creaming the butter and sugar until nice and creamy, or for about 3 minutes, will help to aerate the cookies, creating the perfect chewy texture.  Whip the butter and sugar until light and fluffy. Creaming the butter and sugar until nice and creamy, or for about 3 minutes, will help to aerate the cookies, creating the perfect chewy texture.
Chill the cookie dough. For at least one hour but up to 1 day. Chilling the cookies allows for the flour to hydrate, allowing for chewier and loftier cookies and making it well worth the extra time and patience!  Chill the cookie dough. For at least one hour but up to 1 day. Chilling the cookies allows for the flour to hydrate, allowing for chewier and loftier cookies and making it well worth the extra time and patience!
Carefully melt the chocolate. Prevent scorched chocolate by melting it at short intervals in the microwave and stirring between each interval. Chocolate can burn or scorch very easily, so if you know that your microwave runs hot you can also heat the chocolate on medium-heat intervals.  Carefully melt the chocolate. Prevent scorched chocolate by melting it at short intervals in the microwave and stirring between each interval. Chocolate can burn or scorch very easily, so if you know that your microwave runs hot you can also heat the chocolate on medium-heat intervals.