In a bowl whisk together the flour, cocoa, and salt. Set aside.

With a mixer cream together the butter and sugar until light and fluffy, about 2 minutes.

Then add the egg, milk, and vanilla and combine.

Slowly add the flour mixture and mix until just combined.

Now it's time to chill the dough: wrap the dough in plastic wrap and refrigerate until it is firm, about 1 hour. OR put it in the freezer for 30 minutes.

Preheat your oven to 350 degrees F.

Line a baking sheet with parchment paper.

Whip the 2 egg whites until frothy (I use a hand blender to do this). Set aside.

In a separate bowl, add the chopped pecans. Set aside.

Using your hands, roll the cookie dough into 1 inch balls, then roll the ball in the egg whites, then immediately in the chopped pecans.

Place the cookie dough balls 2 inches apart on the baking sheets.

Then using a 1/2 tsp measuring spoon, make an indentation in centre of each ball (see above picture).

Bake the cookies until set, about 10-12 minutes.

Just as the cookies are done baking, it's time to make the caramel sauce.

Microwave the caramels and cream in a bowl for 1 - 2 minutes, stirring a couple of times during the melting process.

Once cookies are baked, remove them from the oven, and gently repress the existing indentations (they will have bubbled up a bit and you need an indentation for the caramel).

Fill each indentation with 1/2 tsp of the caramel mixture.

Cool for about 5 minutes, then transfer the cookies to a wire rack to cool completely.

Enjoy!