Heat 1 cup of granulated sugar in a medium pot over low heat, stirring occasionally until melted and amber colored, about 10-15 minutes.

Whisk in 6 tablespoons of unsalted butter, 1/2 cup of heavy cream, and a pinch of kosher salt until smooth and glossy. Set aside to cool.

In a bowl, whisk together 1 1/4 cups of all-purpose flour, 1/2 cup of Dutch process cocoa powder, 1 teaspoon of baking soda, and 1/4 teaspoon of kosher salt.

In a stand mixer, combine 1/2 cup of unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar. Beat for 3-4 minutes until fluffy.

Add 2 large eggs and 1 teaspoon of vanilla extract. Mix on low speed until just combined.

Gradually add the dry mixture into the wet mixture, stirring until just combined. Fold in 1 cup of dark chocolate chips gently.

Using a scoop, portion out 2 ½ oz of dough onto a lined baking sheet. Flatten slightly and make imprints for caramel.

Whisk 2 egg whites until frothy, dip cookies, and coat in chopped pecans.

Chill cookie tray in the freezer for at least 1 hour. Preheat your oven to 350°F.

Bake cookies for 8-10 minutes until edges are firm but centers remain soft. Cool for a few minutes before transferring to a wire rack.

Allow cookies to cool completely on a wire rack to firm up.