Preheat oven to 350 degrees and line two cookie sheets with a silicone baking mat
Using a standing mixer, beat the melted butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy
Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt and baking soda Gradually beat the dry ingredients into the wet until a dough forms
Using a medium cookie scoop, scoop out dough mound into your hand and roll into a ball Pour the chopped pecans into a bowl
Roll the sides of the cookie dough ball into the chopped pecans to coat the sides Make sure the top is bare
Place the cookie dough ball onto the cookie sheet and gently press down into a thick disk Bake in the oven for 13-15 minutes or until firm around the edge
Allow to cool completely
Follow the directions on the back of the caramel bits to melt properly
Spoon 1 tablespoon of melted caramel onto the center of the cookies Allow to harden for 5 minutes
Melt the Ghirardelli melting wafers and spoon 1 tbsp of melted chocolate onto the hardened caramel
Sprinkle a few chopped pecans on top of the melted chocolate
Enjoy!