Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Toast pecans in a dry skillet for 3–4 minutes until fragrant; set aside.

In a large bowl or stand mixer, cream together softened butter, granulated sugar, and brown sugar on medium-high speed for 2–3 minutes until fluffy.

Reduce speed to low and add the egg and vanilla extract. Mix just until combined, scraping down the sides of the bowl as needed.

In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture on low speed, mixing until just combined. Avoid overmixing.

Scoop about 1 tablespoon of dough per cookie and roll into balls. Optionally, roll each ball in finely chopped toasted pecans. Place dough balls on baking sheets spaced 2 inches apart.

Use your thumb or the back of a small spoon to gently press an indentation in the center of each dough ball. If cracks appear, gently smooth them out.

Bake for 8–10 minutes until edges are set but centers are still soft. Optionally, reinforce indentations when removing from oven.

While cookies cool for a few minutes, melt caramel candies with heavy cream in 30-second microwave bursts, stirring until smooth. Spoon a dollop onto each cookie and immediately press a toasted pecan half into the caramel.

Optional: Drizzle with melted semi-sweet chocolate. Let cool completely before storing or serving.