Salted Caramel Chocolate Cookies

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

Using a mixer, cream together the butter and sugar on medium speed until it is light and fluffy, about 4 minutes. Add the egg and vanilla and mix until combined.

In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing after each addition until just incorporated. The dough should be pretty thick.

Roll the dough into small balls (about 1 tbsp-sized) and place on the baking sheet about 2 inches apart. You should be able to fit 9 to 12 cookies on the baking sheet. Flatten each dough ball slightly, then bake until firm, 8 to 10 minutes. Let the cookies cool on the tray for 5 minutes, then transfer to a cooling rack and continue baking the rest of the cookies.

Add the caramel and heavy cream to a small pot and melt over medium-low heat. Stir frequently so it doesn’t burn. Once the caramel is melted, spoon over top of the cookies and sprinkle with sea salt. Let the cookies rest until the caramel has hardened.