Salted Caramel Stuffed Chocolate Cookies

0 Heat oven to 350 degrees F.
1 Spray two sheet pans with nonstick cooking spray or line with parchment paper.
2 In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3 Using a standing or hand mixer, beat butter and sugar until light and fluffy.
4 Add vanilla and eggs and gently mix until combined, ~1 minute more.
5 Add dry ingredients in three increments, mixing for 1 minute between each addition. Continue mixing on low until just combined.
6 Transfer cookie dough to the refrigerator for 10 minutes. (The dough will firm up slightly which will make it easier to roll.
7 While the dough chills, unwrap the soft caramels. Set the unwrapped caramels on wax paper to keep them from sticking.
8 Form the cookies by taking a golf-ball sized portion of chocolate dough and rolling it into a ball. Press between your palms to flatten slightly and place a soft caramel in the middle. Roll the dough around the caramel and place the cookie dough on the prepared sheet pan. Continue with the remaining dough / caramels, leaving at least 4 inches between each cookie (they will spread out as they bake).
9 Bake the cookies until the edges are crisp and the centers are still soft, 9 to 11 minutes.
10 As soon as the cookies come out of the oven, sprinkle them with salt. Allow them to cool on the sheet pan for 5 minutes before transferring to a cooling rack to cool completely.
11 Store cookies at room temperature for up to 4 days.