In a small saucepan over low heat, melt the chocolate and butter together and stir until smooth. Set aside.

In the bowl of a stand mixer, beat the eggs, sugar, brown sugar, vanilla, baking powder and salt on medium-high speed for 5 minutes, until pale, thick and fluffy. Turn speed down to low and pour in the melted chocolate and butter.

Stir in the flour and cocoa until combined, then stir in the pecans, chocolate chunks and caramels.

Chill the dough, covered, for 30 minutes and preheat the oven to 350°F. Line a sheet pan with parchment or a silpat baking mat. Drop rounded spoonfuls of the cookie dough on the prepared sheet pan about 2 inches apart and bake 10-12 minutes. Let cool and serve.