Combine the semi-sweet chocolate chips and unsalted butter in a heatproof bowl. Melt in the microwave in 30-second bursts, stirring well after each, or over a double boiler until smooth. Set aside to cool slightly.

In a large mixing bowl, beat the room-temperature eggs, granulated sugar, brown sugar, and vanilla extract together with a hand mixer or whisk for 2-3 minutes, until the mixture is pale, thick, and creamy.

Step 3: Combine with Chocolate

Pour the slightly cooled melted chocolate mixture into the egg and sugar mixture. Mix on low speed until fully combined and the batter is uniform, glossy, and dark brown.

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Add these dry ingredients to the wet chocolate mixture. Mix on low speed just until no streaks of flour remain. Do not overmix.

Cover the bowl with plastic wrap and refrigerate the dough for at least 2 hours, or up to overnight, until firm.

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop 1.5 tablespoons of chilled dough, flatten it slightly in your palm, and place one soft caramel candy in the center. Fold the dough around the caramel, pinching it sealed, and roll into a smooth ball. Place dough balls 2 inches apart on the prepared sheets.

Bake for 10-12 minutes, until the edges are set but the centers still look soft. The cookies will puff and then fall slightly. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.