Cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, and mix in the vanilla extract to create a smooth mixture.

In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and sea salt. Gradually mix the dry ingredients into the wet mixture until fully combined for a cohesive dough.

Fold in the chocolate chips and salted caramel sauce gently, ensuring even distribution. Tuck frozen caramel candies inside the dough for a molten center effect if desired.

Set the oven to 350°F (175°C) and line your baking sheets with parchment paper.

Scoop out dough onto the prepared sheets, leaving enough space between each ball for spreading.

Bake for 10-12 minutes, until cookies are slightly underbaked. They will firm up while cooling on the baking sheet.

Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Optional: Sprinkle with flaky sea salt just before serving for an extra flavor boost.