Preheat the oven to 350F and line a baking sheet with parchment paper.

Place the flour, cocoa and salt in a food processor and pulse a few times.

Add the butter, yolk, milk and vanilla and process until the dough forms into a ball. 

Scoop 1 tbsp cookie dough, roll it into a ball and then roll it in the pecans.  Repeat with the remaining dough.

Using the back of a 1/2 tsp measuring spoon (or your thumb) make an indentation in the center of the dough ball.

Bake for 8-10 minutes, until the dough is set.  Allow to cool on the baking sheet and use the back of the measuring spoon to fix the indentation if it has puffed up too much.

Once cookies are completely cooled, fill with the melted caramel and allow to set.  Lastly, drizzle with the melted chocolate.