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1
Preheat the oven to 325 degrees F and place the racks in the upper-middle and lower-middle positions.
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2
Have 2 parchment lined baking sheets.
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3
In a bowl, cream the sugars and butter, either by hand or with a hand-held mixer, until smooth and incorporated, about 2 minutes.
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4
Add in the egg, yolk and vanilla extract.
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5
Mix until incorporated.
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6
Add in the flour, salt and baking soda and mix until incorporated.
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7
Fold in the pecans and chocolate chunks.
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8
Scoop out 1/4 cup of the dough and roll into a ball (or if you have a large ice cream scoop, use that).
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9
Place the formed dough balls on the prepared baking sheets, 4 per sheet, and using your hands, press down to flatten.
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10
Bake until the edges are slightly golden and the middles are set but still soft, 15 to 18 minutes.
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11
Let the cookies cool for 10 minutes.
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12
Then flip them over and coat the bottom of half of the cookies with fudge sauce.
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13
Then coat the other cookie bottoms with the caramel sauce.
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14
Place a generous scoop of ice cream on each of the fudge-lined cookies and top with a caramel-lined cookie, lightly pressing together.
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15
Repeat with the remaining cookies and ice cream.
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16
Roll in chocolate sprinkles.
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17
Eat immediately or freeze for later.
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18
Cook's Note: If you freeze the cookies to eat later, just be aware that the cookies get hard.
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19
I always like to build 'em fresh if possible so the cookies stay nice and soft.
