Making Salted Caramel Stuffed Chocolate Cookies is a straightforward process. Follow these simple steps to achieve the best results:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy. This should take about 3-4 minutes.

3. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Mix until fully combined.

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.

5. Incorporate Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.

6. Fold in Chocolate Chips: Gently fold in the chocolate chips until they are evenly distributed throughout the dough.

7. Chill the Dough: For best results, refrigerate the cookie dough for at least 30 minutes. This helps the flavors meld and makes the dough easier to handle.

8. Form the Cookies: Once chilled, scoop out about 1.5 tablespoons of dough and flatten it in the palm of your hand. Place about a teaspoon of caramel sauce in the center, then wrap the dough around the caramel, ensuring it is fully sealed.

9. Bake: Place the formed cookies onto the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes. The cookies should appear slightly underbaked in the center.

10. Garnish: Once out of the oven, sprinkle a pinch of flaky sea salt on top of each cookie while they are still warm.

11. Cool: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Now you have delicious Salted Caramel Stuffed Chocolate Cookies ready to be enjoyed!