Preheat and Prep:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Cream the Butter and Sugars:

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).

Add Eggs and Vanilla:

Beat in the eggs, one at a time, then stir in the vanilla extract until well combined.

Mix Dry Ingredients:

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the butter mixture, mixing until just combined. Do not overmix.

Fold in Additions:

Gently fold in the chocolate chips and 1/2 cup of chilled salted caramel sauce until evenly distributed.

Optional Step: Add the Caramel Center:

Scoop about 1 tablespoon of dough and flatten it slightly in your hand.

Place 1 teaspoon of chilled caramel sauce (or a caramel candy like a Rolo) in the center.

Wrap the dough around the caramel to seal it completely, forming a ball. Repeat for all cookies.

Scoop and Bake:

Use a cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges are set but the centers are still soft.

Cool and Top:

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack. Drizzle with extra salted caramel sauce and sprinkle with sea salt flakes while still slightly warm.

Drizzle with additional salted caramel sauce and sprinkle with sea salt flakes while still warm.

Serve and Enjoy!

Break one open, admire the gooey caramel, and dig in!