In a small, microwave-safe bowl, combine chocolates and butter and microwave in 1-minute increments until melted, stirring in between heating increments. Stir until melted and combined and set aside.

In a small bowl, combine flour, baking powder and salt, set aside.

In a large bowl and with an electric mixer, beat eggs and sugar on medium speed for 5 minutes. Add melted chocolate mixture and mix to combine. Add dry ingredients and mix until just incorporated.

Add 1/2 cup of chocolate chips, 1/2 cup caramel bits, and 1/2 cup chopped pecans and mix.

Refrigerate dough for 1 hour.

Preheat oven to 350ºF.

Drop 1/4 cup balls of dough onto parchment paper-lined cookie sheets (6 per sheet). Bake 6 minutes, then remove from the oven and sprinkle remaining chocolate chips, caramel bits and pecans onto cookies and press lightly. Return to oven and bake another 7 minutes.

Remove from oven and cool for 5 minutes on cookie sheets then transfer to a wire rack to cool completely.

Recipe adapted from Cooking Club of America.