Combine flour, cocoa and salt. In a separate bowl, cream together butter and sugar until light and fluffy. Mix in the egg yolk, milk and vanilla. Stir in flour mixture until just combined.

Chill dough in the refrigerator for one hour.

Preheat oven to 350 degrees Fahrenheit.

Remove dough from fridge. For each cookie, scoop out less than a tablespoon and roll into a small ball.

Roll each ball in the frothy egg whites, and then roll and press in the chopped pecans.

Place on a greased baking sheet (or a parchment-lined baking sheet).

Use the back of a small round measuring or soup spoon to make an indentation in the center of each dough ball or use your thumb.

Bake for about 10-12 minutes, or just until set. Don't over bake, as cookies will harden as they cool.

As the cookies come out of the oven, gently re-press the indentations with a small round spoon. Transfer cookies to a wire rack to cool completely.

In a microwavable bowl mix the caramel bits and water. Microwave at 30-second intervals, stirring after each interval, until caramel is melted (1-2 minutes).

Pour small spoonfuls of caramel into the indented cookies. Let cool.

Melt chocolate and drizzle lines over cookies.