Preheat oven to 350°F. Add pecans to a small baking sheet. Toast in oven for 7-10 minutes, tossing halfway through, until they begin to brown and become aromatic. Remove from oven.

Add caramels and coconut milk to a small saucepan. Cook over medium-low heat until caramels have completely melted, stirring frequently to prevent burning. Once melted, remove from heat and fold in pecans and salt. Transfer mixture to a bowl and set aside to cool to room temp (if they're too warm when adding to cookie dough, the chocolate will melt).

In a large mixing bowl, whisk together butter, sugars, milk, and vanilla until creamy. Add flour, corn starch, baking soda, and salt. Use a wooden spoon or rubber spatula to fold dry ingredients into wet until a soft dough forms. Fold in cooled salted caramel pecans and chopped chocolate. Cover and refrigerate dough for at least 1 hour.

Use a 1.5 tbsp cookie scoop to distribute dough on to a lined baking sheet. Top with add’l caramel pecans and chopped chocolate. Bake for 12 minutes until tops are light golden brown. The centers may feel a bit underdone, but they will continue to bake out of the oven. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack