Combine flour, cocoa, and soda; add to butter mixture, mixing well. Stir in vanilla and 1/2 cup chopped pecans. Cover cookie dough and refrigerate one hour.
Combine remaining 1/2 cup pecans and 1 tablespoon sugar; set aside. Gently press 1 tablespoon cookie dough around each candy, forming a ball. Dip one side of cookie in pecan mixture. Place, pecan side up, 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for eight minutes, (Cookies will look soft,) Let cool one minute on cookie sheets. Remove to wire racks to cool.
Yield: 4 dozen
* I use plain Eagle Brand caramels, cut into quarters, without milk chocolate.