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1
Toss the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
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2
Using handheld or stand mixer with paddle attachment, beat the butter on high speed until creamy, about 1 minute. Scrape down sides and bottom of bowl as needed. Switch mixer to medium speed and beat in the granulated sugar and brown sugar until combined.
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3
Beat in egg and vanilla extract, scraping down sides and bottom of bowl as needed. Turn mixer off and pour dry ingredients into wet ingredients. Turn the mixer on low and slowly beat until a very soft dough is formed. Beat in the milk on medium speed.
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4
The dough will be very sticky. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours. Chilling is mandatory.
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5
Remove cookie dough from refrigerator and allow to sit at room temperature for 10 minutes so it's not rock hard. Preheat oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
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6
Combine mini chocolate chips and pecan pieces together in a small bowl. Scoop 1 Tablespoon of dough (or a little more - closer to 1.5 tbsp), mold into a ball, and roll into the chocolate chips/pecans. Repeat for each cookie. Place 10 balls on each baking sheet. Bake each batch for 10-12 minutes. Remove from oven and allow to cool on cookie sheet for 5 minutes before transferring to wire rack to cool completely.
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7
Make the caramel: Add caramels and cream to a small saucepan over low-medium heat. Constantly stir, allowing caramels to fully melt. Once melted, turn off stove and let the caramel sit in the pan until ready to use.
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8
Drizzle warm caramel over cookies and allow to set for at least 10 minutes.
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9
Store cookies in an airtight container at room temperature for up to 4 days. Cookies without caramel may be frozen for up to 2 months. Store extra caramel in refrigerator for up to 2 weeks. Use on ice cream, these cookies, or use as a dipping sauce for fruit or graham crackers.
