Begin by preheating your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.

Gradually add the dry mixture into the wet ingredients, stirring until just combined.

Gently fold in the chocolate chips.

If the dough is too soft, chill it in the refrigerator for about 30 minutes.

Scoop out a tablespoon of dough, flatten it, place a teaspoon of caramel sauce or candy in the center, wrap the dough around it, and roll into a ball.

Place cookies onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes.

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks.