In a large bowl beat the butter and sugar until fluffy (about 2 minutes).
Beat in the vanilla extract and melted chocolate. Once fully combined, mix in the egg.
In a separate bowl whisk together the flour, cocoa, baking soda & salt.
With the mixer on low speed, mix the dry ingredients into the butter mixture about ½ at a time.
Turn off the mixer and stir in ¾ cup caramel chips.
Put the bowl in the fridge for about 30 minutes.
When ready to bake, preheat the oven to 350F degrees and line 2 cookie sheets with parchment paper.
Using a cookie scoop, form the dough into balls about 1 tablespoon in size and roll between your palms. If the dough is too hard to work with, let it warm up to room temperature for 10 minutes.
Place the cookies 2 inches apart on the lined sheets and bake for 8-10 minutes or until the tops look just set.
Remove from the oven and add a few extra chips on top of each cookie along with a light sprinkle of sea salt.