Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the vanilla extract until well combined.

In a separate bowl, mix the flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until combined.

Gently fold in the dark chocolate chunks until evenly distributed throughout the dough.

Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Before baking, drizzle a spoonful of salted caramel sauce on top of each cookie dough ball.

Bake for 10-12 minutes, or until the edges are set but the center is still soft. Remove from the oven and immediately sprinkle with coarse sea salt.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.