In a big bowl, beat the unsalted butter with the brown and granulated sugars on medium-high mixer speed until fluffy. Add in the large egg and some vanilla, then increase the speed to high until smooth.

In another bowl, whisk together your flour, baking soda, cocoa powder, and salt until combined. With your mixer on low, slowly add these dry ingredients to the mixture from Step 1. Keep mixing on low until you get a thick dough.

Turn the speed up a bit to medium-high, then add milk and semisweet chocolate chips. The dough will turn quite sticky.

Cover your dough tight and place it in the fridge (3 hrs to 3 days).

Pull out the dough and let it rest at room temp for 11-12 minutes to soften up just a bit. Preheat your oven to 350°F (about 177°C) and line a few baking sheets with silicone mats or parchment.

Scoop out about 2 tablespoons of dough (roughly 40g), then split each scoop in half and roll each part into a small ball. Make a little indent with your thumb in one of the dough balls and tuck a sweet caramel candy right inside. After that, place the second dough ball on top and seal the edges. Repeat for your remaining caramel candies and dough.

Place the caramel-stuffed cookie balls on your baking sheet, giving each about 2 to 3 inches of space. Optional: add a little sprinkle of sea salt on top of each.

Bake them for 12 to 13 minutes. If you don't see much spreading after 9 minutes, carefully take out the sheet, give it a few taps on the kitchen counter, and then place it back in to finish baking.

Let your cookies cool on the baking sheets for about 5 minutes. While they're still warm, press some extra dark chocolate chips on top if you like, then transfer them to a cooling rack so they can finish setting up. Enjoy!