For the Cookie Dough

• 2¼ cups (280 g) all-purpose flour
• ½ cup (45–50 g) unsweetened cocoa powder (Dutch-process or natural; both work)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup (170 g) unsalted butter, softened (not melted)
• ¾ cup (150 g) light brown sugar, packed
• ½ cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¾ cup (130 g) semi-sweet chocolate chips (or chopped chocolate chunks)

For the Caramel Center

Choose ONE option:

• Option A (easiest): 20–24 soft caramel candies, cut into small pieces (about 1–1½ cups chopped)
  Look for soft “chewy caramels,” not hard caramel.
• Option B (cleanest melt): ¾ cup thick caramel sauce, chilled until firm, then portioned into small dollops