Spread pecans on a baking sheet and bake at 350°F for 5-7 minutes until they smell nice.

Melt butter in a non-stick pan over medium-low heat. Stir and cook until the butter turns light brown (about 5-8 minutes). Be careful not to burn it. It will smell nutty and caramel-like.

Add light brown sugar and white sugar to the pan with the browned butter. Stir over very low heat for 1-2 minutes until smooth. Don’t overdo it, or the sugar might harden.

Let the butter-sugar mix cool for 5 minutes. Then, add 1 egg and 1 egg yolk. Whisk for 1-2 minutes until smooth and caramel-colored.

Mix flour, baking powder, baking soda, and salt in a bowl. Slowly add this to the wet mix and fold with a spatula. Stop when the flour is almost mixed in. The dough will look a bit soft, but this is okay Chill it in the fridge while you make the caramel pecans.

Melt soft caramels and cream in a pan on low heat. Stir until smooth, then add a pinch of salt. Mix in the toasted pecans until coated.

After chilling the dough for 10 minutes, fold in chopped chocolate and the caramel pecans. Don’t overmix. Save some chocolate and pecans to put on top of the cookies.

Use a cookie scoop to make 10 balls of dough. Place them on a plate or baking dish. Press the saved chocolate and pecans on top.

Chill the cookie dough balls in the fridge. This makes the cookies taste better, keeps them from spreading too much, and gives them a chewy texture with crispy edges.

Preheat your oven to 350°F. Place the dough balls on a baking sheet with parchment paper. Bake for 10-12 minutes.

For soft cookies, bake for 10 minutes.

For crispier cookies, bake for 12 minutes.