• Start by preheating the oven to 350F then line a baking sheet with parchment paper then set aisde.
• Cream the butter, brown sugar, and granulated sugar together until creamy.
• Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined.
• Scoop out 7 equally sized cookie dough balls, roll the sides in the chopped pecans, place them on the baking sheet and gently flatten to about 1 inch in thickness.
• Bake the cookies in the preheated oven for 10-11 minutes then let cool on the baking sheet for another 20 minutes then transfer to a cooling rack.
• Top each cookie with 1/2-1 tbsp caramel sauce, spread it all around, then top with the melted chocolate, decorate with some chopped up pecan pieces and chill in the fridge for 30 minutes before serving.

Homemade caramel (optional)

• Start by adding the sugar and the water, and the cream of tartar to a heavy bottomed saucepan and place over medium high heat.
• Cook until the sugar dissolves and starts to turn golden amber colored. Lift the saucepan and gently swirl to make sure that the caramel is evenly cooking. Sometimes, you might notice that the caramel is darkening faster in certain areas than others so that gentle swirl will help with that.
• Turn the heat off and add in the butter and the heavy cream immediately. Stir using a wooden spoon to get everything well incorporated.
• If the caramel looks clumpy, place the saucepan back on the stove on medium heat and stir until it is smooth. Cool down then chill in the fridge to thicken before using it in these cookies.