In a large mixing bowl, whisk in the cooled melted butter with the light brown and granulated sugars until well combined. Whisk in the egg, egg yolk, vanilla extract and cocoa powder until smooth and well combined.
Stir the dry ingredients into the wet until just combined. Fold in the remaining mix of pecans, caramels and chocolate chips. Cover the cookie dough and transfer the the fridge to chill for 30 - 60 minutes before baking.
Preheat the oven to 375 F (190 C). Roll the dough ball into the reserved cup of pecans, chocolate and caramel pieces and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart.