• Preheat oven to 350℉—line two baking sheets with parchment paper and set aside.
• Cream together butter and sugars using a stand mixer until it becomes light and creamy.
• Next, add in the eggs, vanilla, and light corn syrup. Mix until all the ingredients are well incorporated.
• While the mixer is on low, slowly add salt, baking soda, cornstarch, and cocoa powder. Once everything is mixed well, slowly add in the flour.
• Scoop the dough into your hand using a 2-inch cookie scoop. Roll the dough into a ball. Place the dough balls in the whisked egg white. Next, roll the dough in the chopped pecans. Place the pecan-coated balls onto the prepared cookie sheet.
• Using a teaspoon, make an indentation in the center of each cookie.
• Bake for 15-18 minutes.
• Once the cookies are done, remove them from the oven and cool them completely.

Caramel

• Microwave the unwrapped caramels and heavy cream on low for 30-second intervals. Stirring between each interval. Continue doing this until the caramel is melted.
• Carefully scoop a teaspoon full of caramel into the indentation on each cookie.

Chocolate

• Melt the chocolate chips and heavy cream on low for 20-second intervals, stirring between intervals until the chocolate is melted.
• Using a small sandwich baggie, make a small cut in the corner. Drizzle the chocolate over the caramel-filled cookies.
• Let each cookie rest until the caramel fully sets. Serve and Enjoy!