Begin by creaming 1 cup of unsalted butter with 1 cup of brown sugar and 1/2 cup of granulated sugar in a large mixing bowl. Use an electric mixer on medium speed for about 3-5 minutes, until the mixture is light and fluffy. Next, add 2 large eggs and 1 teaspoon of vanilla extract, mixing until fully combined and smooth.

In a separate bowl, whisk together 2 cups of all-purpose flour, 3/4 cup of unsweetened cocoa powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt until well blended. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to over-mix; the dough should be soft and slightly sticky.

Gently fold in 1 cup of chocolate chips and 1/2 cup of chilled salted caramel sauce or caramel-filled candies into the cookie dough. Use a spatula or wooden spoon to ensure even distribution without excessively stirring.

For best results, cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.

Preheat your oven to 350°F (175°C). Once chilled, using a cookie scoop, portion the dough into equal-sized balls and place them on a baking sheet lined with parchment paper.

Place the baking sheet in the preheated oven and bake for 10-12 minutes. Watch for the edges to set while the centers remain slightly underbaked; this ensures a chewy texture.

For the ultimate indulgence, serve your freshly baked Salted Caramel Chocolate Cookies warm, allowing the gooey caramel to shine through.