Preheat oven to 350 degrees.
Count out 25 caramels for the drizzle to go on top of cookies, set aside.
Remove plastic wrap from remaining caramels and cut up into small pieces, set aside.
In a mixing bowl, combine butter, brown sugar and sugar. Cream together until smooth. Add in eggs and vanilla extract and beat until smooth.
In a separate bowl, whisk together flour, baking soda, salt, and cocoa powder.
Mix dry ingredients with wet ingredients and mix until incorporated. Fold in the chocolate chips and the caramels cut into small pieces.
Drop by tablespoonfuls onto a greased baking sheet (or a baking sheet with silicone mat on it).
Bake for 8-10 minutes (be careful not to overbake them).
Remove from oven and let them rest on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
While cookies cool, take the 25 caramels that you set aside and combine with heavy cream in a small saucepan.
Cook saucepan on stovetop over medium heat, stirring constantly, until caramels start to melt and are smooth (takes 5-10 minutes).
Drizzle cooled cookies with melted caramel and sprinkle with a pinch of sea salt before the caramel sets.
Makes about 30 cookies.