Preheat your oven to 350°F and line two baking sheets with parchment. Prepare your soul for greatness.

In a mixing bowl, beat the softened butter with both sugars until fluffy—like “wow, that actually looks professional” fluffy.

Add the eggs and vanilla, and mix until combined. Try not to think about failed cheesecakes. Move forward.

In another bowl, whisk together the flour, cocoa, baking soda, baking powder, and salt.

Slowly add the dry ingredients to the wet ingredients, mixing just until combined.

Resist the urge to overmix like you did with the cheesecake. We are healing. Now grab a spatula and fold in those chocolate chips.

Scoop about 2 tablespoons of dough into your hand, flatten slightly, and place a spoonful of chopped caramel square in the center. Seal that dough around it like you’re tucking in a tiny, delicious, caramel baby.

Place on the baking sheet, spacing about 2 inches apart.

Bake for 10–12 minutes until the cookies are set on the edges but still soft in the middle.

They’ll look slightly underbaked. This is correct. Trust the process.

Immediately sprinkle flaky sea salt on top—this is the crown.

Let them cool on the sheet for 5 minutes before transferring to a wire rack.

The caramel will be gooey and magical.