Preheat the oven to 350ºF and line your baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, beat the butter, brown sugar, and white sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Once the last egg is fully incorporated, stir in the vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms. Scrape down the sides of the bowl as needed.
Gently fold in the chocolate chips, caramel bits, and pecans until evenly distributed.
Scoop the dough using a medium cookie scoop and place the dough balls about 2 inches apart on the prepared baking sheets. You can press more chocolate chips, pecans, and caramel bits onto each dough ball.
Bake for 8 to 10 minutes, or until the edges are lightly golden but the centers are still soft.
Let the cookies cool on the baking sheets for 5 to 7 minutes, then transfer them to a wire rack to cool completely.
Top with pecan halves and drizzle with melted chocolate before serving. Enjoy!