Preheat oven to 350°F
In a medium bowl mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Set aside.
2 cups all purpose flour, 3/4 cup dark cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt
Cream the butter and sugar together in a mixer fitted with a paddle on medium speed until light and fluffy, about 5 minutes.
1 cup unsalted butter, 1 cup granulated sugar
Add the eggs one at a time, then the vanilla.
2 eggs, 1 teaspoons vanilla extract
Lower the speed and gradually add the dry mixture to the wet ingredients until well combined. The batter will be very thick.
Stir in the dark chocolate chips by hand. If preferred, you can press the chips into the top of each cookie before baking instead.
1/2 cup dark chocolate chips
Wrap the dough in plastic and place in the refrigerator to chill for at least an hour.
Roll the dough into 1-inch balls and place dough balls 2-inches apart on a baking sheet lined with parchment paper or a Silpat mat. Press the pieces of caramel onto the tops of the dough balls.
1/2 cup Kraft caramels
Bake for 8-10 minutes.
Sprinkle a tiny pinch of the flake salt onto the tops of the cookies immediately after removing from the oven.
flake salt
Allow to cool on the baking sheet for 5 minutes, then transfer to a cooling rack.