The right amount of sweet and savory. This is the best dark chocolate cookie I've tasted. Prep Time: 15 mins | Cook Time: 12 mins | Total: 27 mins Makes 4 dozen cookies Ingredients: 12 tablespoons unsalted butter 4 tablespoons dark cocoa powder 2 cups all-purpose flour ¾ teaspoon baking soda 1¼ teaspoon kosher or sea salt 2 large eggs 1¾ cups brown sugar, packed 2 teaspoons vanilla extract 48 caramels, cut in half kosher salt for sprinkling Instructions: Preheat oven to 350°F. Line baking sheets with parchment paper. In a saucepan, melt butter over medium-low heat. Whisk in the cocoa powder until smooth. Remove from heat. In a small mixing bowl, whisk together the flour, baking soda, and salt. Set aside. In a separate large mixing bowl, beat the eggs. Stir in the brown sugar, and vanilla extract. until combined. Gradually stir in melted butter and cocoa mixture. Mix until smooth. Mix in the flour mixture until just combined. Drop rounded tablespoonfuls of cookie dough on parchment lined baking sheets. Press 3-4 pieces of halved caramels into each cookie round of cookie dough. Bake at 350°F for 10-12 minutes. Sprinkle each cookie with a bit kosher salt when removed from oven. Cool for 1 minute, then lift whole cookie-laden parchment paper from baking sheet and place on cooling rack or dry flat surface to cool (or transfer cookies individually to wire rack to cool and reuse parchment paper).