Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

1. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
2. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in eggs, one at a time, then add vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in chopped pecans if adding them into the dough.
6. Scoop tablespoon-sized balls of dough onto baking sheets, spacing them 2 inches apart.
7. Use your thumb or the back of a spoon to press a small indent into the center of each cookie.
8. Bake for 8–10 minutes, or until edges are set and centers look slightly soft.
9. While baking, melt caramels and heavy cream together in the microwave or on the stovetop until smooth.
10. As soon as cookies come out of the oven, spoon a small amount of melted caramel into each indentation.
11. Let cookies cool slightly, then optionally drizzle with melted chocolate chips.
12. Allow cookies to cool completely before serving or storing.