Mix dry ingredients. Whisk together flour, cocoa, and salt in a bowl until evenly combined. Set aside.

Cream butter and sugar. In a separate bowl, beat softened butter with granulated sugar for 2–3 minutes until light and fluffy.

Add yolk and liquids. Stir in the egg yolk, milk, and vanilla until smooth.

Combine. Fold the flour mixture into the butter mixture just until combined—don’t overmix.

Chill the dough. Cover and refrigerate for 1 hour.

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

Whisk the reserved egg white in a small bowl until frothy. Put the finely chopped pecans in another shallow bowl.

Remove dough and roll into about 20 small (roughly 1-inch) balls. Dip each ball into the frothy egg white, then roll and press into the chopped pecans until well coated.

Place on prepared sheet, spacing about 1.5 inches apart.

Use the back of a small measuring spoon to press an indentation in the center of each ball.

Bake for 10–12 minutes, or until the cookies are set at the edges but still soft in the center.

As soon as the cookies come out of the oven, gently re-press each center with the spoon if it puffed up.

In a microwave-safe bowl combine caramel bits and 1/2 teaspoon water. Heat in 30-second intervals, stirring each time, until smooth (about 1–2 minutes).

Spoon a small amount of warm caramel into each indentation and allow to set slightly.

Melt semi-sweet chocolate and drizzle over cookies.