Preheat oven to 350 degrees Fahrenheit. Line cookie sheet(s) with parchment paper or a silicone baking mat.

FOR THE COOKIE DOUGH: Combine flour, cocoa and salt in a bowl. Set aside.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy. Add the egg yolk, milk, and vanilla. Mix until incorporated. Add the flour mixture, and mix until just combined.

Whisk the egg white in a bowl until frothy. Place chopped pecans in another bowl. *Scoop balls of dough with a #50 scoop or rounded Tablespoon. Roll in palms of hands and place on a large plate.

Roll prepared dough balls first in the frothy egg white, then roll in the chopped pecans. Place on prepared baking sheets a couple inches apart.

Use a ½ tsp measuring spoon to make an indentation in the center of each dough ball.

Bake at 350˚F for 12-14 minutes or until just set. Gently re-press the indentations immediately after the cookies come out of the oven.

FOR THE CARAMEL: Microwave caramel bits with water in a bowl on HALF POWER for short 30-second bursts, stirring in-between each interval, until melted. Scoop ½ teaspoonfuls of melted caramel into the indented cookies. Immediately sprinkle with a pinch of flaky salt. Repeat with all cookies.

FOR THE CHOCOLATE: Place chocolate in a bowl and microwave on HALF POWER for short 30-second bursts, stirring in-between each interval, until melted. Mix in 1/2 tsp of coconut oil or shortening if needed, for thinning. Place melted chocolate in a plastic bag, make a small cut in one corner, and drizzle the chocolate over the caramel filled cookies. Allow cookies to rest until the chocolate and caramel sets.