In a mixing bowl, add the softened butter, and white and brown sugars. Whisk together until creamy. Then add in the eggs and vanilla extract, whisking again until smooth.

Pour in the salt, flour, cocoa powder and baking soda. Fold these dry ingredients into the wet until incorporated and a thick dough is formed.

Add the chopped pecans and chocolate chips, folding into the batter until evenly distributed.

Cover this dough in plastic wrap and let chill for 30 minutes in the refrigerator. Once chilled, preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with parchment paper.

Scoop 2 inch round cookies from the dough and roll into a ball, then place on the baking sheet about 2 inches apart from each other.

Bake in the oven for 14 minutes or until the edges have firmed up. Remove from the oven and let the cookies cool completely.

Pour in the water and sugar, heating over medium until boiling. Stir every so often until the mixture becomes an amber color.

Add in the butter and heavy cream, whisking over medium low heat now until melted and combined. Remove from the heat and add the salt to the homemade caramel. Set aside.

In a small bowl, place the chocolate melting chips in the microwave. Heat at 30 second intervals, stirring in between until completely melted and smooth.

Take the homemade caramel and place in the center of each cooled cookie, spreading towards the edges, leaving about ¼ inch of cookie uncovered. Place caramel on all cookies.

Top the caramel with the melted chocolate, creating layers, like the first leaving ¼ inch of the caramel topping uncovered. Finish each cookie with a pecan half placed in the center.

Let the caramel and chocolate slightly set on the cookies. Place them in the fridge for a few minutes or leaving at room temperature for about 20 minutes.