Salted Chocolate Caramel Cookies

Let's Cook

1. Step 1.

   Line a baking sheet with parchment paper. In a medium bowl, sift together 2 cups all-purpose flour, 1⅓ cups unsweetened cocoa powder, 2 teaspoons baking soda, and ¼ teaspoon salt, then whisk to combine; set aside.

2. Step 2.

   Using an electric mixer, beat 1 cup (2 sticks) unsalted butter (at room temperature), ½ cup granulated sugar, and 1½ cups packed light brown sugar in a large bowl on medium speed until light and fluffy, about 3 minutes. Reduce speed to low and add 2 large eggs (at room temperature) one at a time, then 2 teaspoons pure vanilla extract.

3. Step 3.

   Add the flour mixture in two parts, alternating with ¼ cup buttermilk, beating until just incorporated. Fold in 12 ounces chopped bittersweet chocolate (about 2 cups) by hand. Refrigerate the dough for at least 30 minutes.

4. Step 4.

   Shape the dough into balls (about 2 tablespoons each). Place the balls onto the prepared baking sheet and refrigerate while preparing the caramels. With the back of a spoon, flatten each of 36 soft caramels into a ¾-inch-wide disk. Then flatten each dough ball into a disk and wrap it around a flattened caramel; return the stuffed dough balls to the baking sheet and refrigerate.

5. Step 5.

   Heat the oven to 350°F. Line 2 baking sheets with parchment paper. Place the chilled dough balls onto the prepared sheets, spacing them 2 inches apart. Sprinkle with flaky sea salt and bake, rotating the positions of the baking sheets halfway through, until set around the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes before transferring to a cooling rack to cool completely.