1-First, melt the 8 ounces of coarsely chopped semisweet chocolate and 1/3 cup of unsalted butter cut into pieces over simmering water until smooth.

2-In a separate bowl, whisk together the 2/3 cup all-purpose flour, 1/4 cup unsweetened Dutch-processed cocoa powder, 1 teaspoon salt, and 1/2 teaspoon baking powder.

3-Beat the 2 large eggs at room temperature with 1 cup granulated sugar until pale, then mix in the 1 teaspoon pure vanilla extract and the melted chocolate mixture.

4-Fold in the dry ingredients from step two, followed by the 3/4 cup soft caramel candies cut into small pieces, to create a rich batter.

5-Refrigerate the batter for 30 minutes to help it firm up and achieve that perfect fudgy consistency.

6-Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for even baking.

7-Scoop the batter onto the prepared sheets, shape into uniform balls for best results, sprinkle with flaked sea salt for topping, and bake for 10-12 minutes until the edges are set.

8-Allow the cookies to cool on the baking sheets before transferring to a wire rack to maintain their gooey layers.