For the Cookies:– 1 ¾ cup all purpose flour– ¼ cup unsweetened cocoa powder– ½ teaspoon baking soda– ¼ teaspoon fine sea salt– ½ cup unsalted butter – ½ cup firmly packed brown sugar– ¼ cup, plus 3 tablespoons for rolling granulated sugar– 1 large egg room – ½ tablespoon vanilla extract
For the caramel:– 1 cup granulated sugar large impurities removed– ½ cup heavy whipping cream– 8 tablespoons unsalted butter– ½ teaspoon vanilla extract– ½ teaspoon fine sea salt– coarse sea salt for garnish
Bake at 350°F on the middle rack for 12-14 minutes, or until cookie edges are set. Remove from the oven and let stand for 5 minutes. If any of the indents have puffed up, use a small spoon to make push the indent down.