In bowl whisk together flour, cocoa powder and salt, set aside.
In stand mixer of with hand mixer beat together butter and sugar.
Add in egg yolk, vanilla and milk and beat until combined.
Add in your dry ingredients and mix until blended.
Cover and refrigerate for 1 hour.
Preheat your oven to 350 degrees.
Line a baking sheet with parchment paper and set aside.
Add your chopped pecans to a bowl and set aside.
In another bowl whisk your egg white until frothy.
Grab your dough and roll into 1-1 1/2" balls, coat in egg white then dip in pecans coating entire ball.
Place dough on prepared baking sheet and using a 1/2 tsp indent the centers.
Bake for 10-12 minutes, remove from oven and if needed using your 1/2 tsp and indent again.
Set aside to cool.
In microwave safe bowl melt together your caramel and cream and stir until smooth, spoon into cookies and let cool again.
Lastly melt your chocolate candy melts or candiquik place in a small bag and cut the tip off so its small and drizzle over cookies, let harden before serving.