Melt the butter in a microwave safe bowl.

Add the butter to a large bowl or a stand mixer. Add the sugar and brown sugar and stir together.

Beat in the eggs and vanilla.

In another bowl,** whisk together the flour, cocoa powder, baking soda, and kosher salt. (Sift the cocoa if it looks clumpy.)

Stir the dry ingredients into the wet ingredients but not all the way. There should be lots of flour streaks.

Add the dark chocolate and the caramel bits and stir until just combined. Don't overdo it or you will make the dough tough.

Chill the dough for 2-3 hours, or you can throw it in the freezer for about an hour. You just want to make sure the dough is nice and cold.

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat.

Shape the dough into large oblong balls. I use a quarter cup to measure them out. Shape the ball into an oval shape or "tall" cookie. This makes them spread slower in the oven and turns out a thicker, chewier cookie.

Place on a cookie sheet at least 2 inches apart. I only put 6-8 cookies on an 11x17 cookie sheet.

Bake for about 10 minutes or until they are not shiny in the middle. The edges should be firm to the touch. Don't over bake!

Let the cookies set up on the pan for about 5 minutes before removing to a wire rack to cool.