Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure easy removal of your cookies once baked.
In a medium saucepan over low heat, melt the 6 tablespoons of salted butter along with the 3.2 ounces of chopped chocolate. Stir continuously until smooth and fully combined. Remove from heat and let it cool slightly.
In a large mixing bowl, whisk together the 3 large eggs, 1/2 cup of granulated sugar, 2 teaspoons of vanilla extract, and the optional 2 teaspoons of instant coffee granules. Add the cooled chocolate mixture to this bowl and mix until well combined.
In a separate bowl, sift together the 1/2 cup + 2 tablespoons of all-purpose flour, 2 tablespoons of unsweetened cocoa powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of kosher salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix!
Gently fold in the 2 cups of semi-sweet chocolate chips into the batter. This will add more chocolatey goodness to your cookies.
Using a cookie scoop, take about a tablespoon of dough and flatten it in your palm. Place a chocolate-covered caramel in the center and wrap the dough around it, forming a ball. Repeat until all dough and caramels are used.
Place the cookie balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the tops are crinkly and the edges look set. The centers may look slightly underbaked, but that’s perfect for a chewy texture.
As soon as you remove the cookies from the oven, sprinkle a pinch of flaky sea salt on top of each cookie. This contrast of salty and sweet is what makes these cookies irresistible.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your delicious Crinkly Caramel Stuffed Brownie Cookies warm or at room temperature!
