Preheat oven to 350 degrees F. Cream the butter and sugar together in a mixer on medium speed. Add the eggs one at a time, then the vanilla.
In a separate medium sized bowl, mix together the flour, dark cocoa powder, baking soda, baking powder, and salt. Gradually add the mixture to the wet ingredients in the mixer until well combined.
Roll the dough into one inch balls and press some chips and caramel pieces into the top (like I did for the cookies in the photo). This method works best for this particular recipe - as these are thin cookies and you don't want the caramel melting through them. Place dough balls 2 inches apart, as cookies will spread while baking.
Bake for 8-10 minutes. Sprinkle a pinch of kosher salt onto each cookie and LET COOL before removing from the baking sheet.
** Nutritional information is an estimate and may vary.