In the bowl of an electric mixer, beat the butter and sugar until fluffly.
Add the eggs, one at a time and beat well. Add the vanilla extract and mix until combined.
Add the flour, cocoa, baking soda and salt and mix until well blended.
Mix in the caramel bits and chocolate chips.
Form heaped teaspoons of dough into balls and place them about 5 cm – 2 inches apart on a baking tray lined with baking paper. Press each cookie down slightly to flatten, then sprinkle with a pinch of sea salt.
Bake the cookies in a pre-heated oven at 180°C – 355°F for about 8-10 minutes, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Once the cookies have cooled to room temperature, you can store them in an airtight container.