Part 1: Preparing the Molten Caramel Core

This step is the most important secret to success. Do not skip it!

1. Unwrap and Prep: Unwrap about 24 soft caramels. If you are using square caramels (like Kraft), it’s best to cut each one in half. A whole square can be too much and is more likely to leak. If using smaller, round caramels, you can leave them whole.

2. Freeze Solid: Place the caramels (or caramel halves) on a small plate or a piece of parchment paper. Place them in the freezer for at least 30-60 minutes. You want them to be frozen solid. This is the key trick that prevents the caramel from melting too quickly in the oven and leaking out of the cookie before the dough has a chance to set.

Part 2: Making the Perfect Chocolate Cookie Dough

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.

2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-processed cocoa powder, baking soda, and salt. Whisking ensures everything is evenly distributed, which is essential for the cookies’ rise and flavor.

3. Cream Butter and Sugars: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium-high speed. Continue beating for 3-4 minutes, until the mixture is very light, fluffy, and has paled in color. This process, called creaming, whips air into the dough, which is crucial for a soft texture.

4. Add Egg and Vanilla: Add the room temperature egg and vanilla extract to the bowl. Beat on medium speed until everything is fully combined and the mixture is smooth. Scrape down the sides of the bowl as needed.

5. Incorporate Dry Ingredients: With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix only until the last streaks of flour have just disappeared. Do not overmix! Overmixing will create a tough cookie.

6. Fold in Chocolate Chips: Remove the bowl from the mixer and fold in the chocolate chips using a rubber spatula.

Part 3: Assembling, Baking, and Finishing

This is where the magic comes together.

1. Scoop the Dough: Using a medium cookie scoop (about 1.5 tablespoons), scoop out a ball of dough.

2. Flatten and Stuff: Flatten the dough ball into a small pancake in the palm of your hand. Take one piece of your frozen caramel and place it directly in the center of the flattened dough.

3. Seal the Seams: Carefully fold the edges of the dough up and around the caramel, completely enclosing it. It is very important to make sure the caramel is fully sealed inside the dough with no gaps or thin spots.

4. Roll and Place: Gently roll the stuffed dough between your palms to form a smooth, round ball. Place the dough ball on the prepared baking sheet. Repeat with the remaining dough and frozen caramels, placing them about 2-3 inches apart.

5. Bake: Bake for 11-13 minutes. The edges of the cookies will look set, but the centers will still appear slightly soft and underdone. This is what you want for a chewy, gooey final product.

6. Sprinkle with Sea Salt: As soon as you remove the cookies from the oven, while they are still hot and the chocolate is glossy, sprinkle each one with a pinch of flaky sea salt. The salt will adhere perfectly to the warm cookie.

7. Cool: Let the cookies cool on the baking sheet for 5-10 minutes. This allows them to set up properly. Then, transfer them to a wire rack to cool further. They are best enjoyed warm when the caramel is at its gooiest.