Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, salt, baking soda, and baking powder.

In a large bowl, cream the room temperature butter with both sugars using an electric mixer until light and fluffy.

Beat in the egg and vanilla extract until thoroughly combined.

Gradually mix the dry ingredients into the wet ingredients until just incorporated.

Fold in the chopped caramel squares, pecans, and chocolate chips.

Drop dough by rounded tablespoons onto your prepared baking sheet.

Bake for 10-12 minutes or until the edges are set but the center is still slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.