Preheat your oven to 350ºF. Line 2 baking sheets with baking paper, lightly coated with cooking spray. I often use Silpats for easy removal later.
In a dry measuring cup, lightly spoon the flour into the cup and level it with a knife. Be careful not to pack it down.
Sift together the flour, baking soda, and salt in a bowl, then set it aside. This step helps to incorporate air for a lighter cookie.
In a large saucepan over medium heat, melt the butter. Keep stirring until it’s completely melted and bubbling slightly.
Remove the saucepan from heat and stir in the cocoa powder and both sugars. The mixture will resemble coarse sand and should be combined well.
Add the plain yogurt and vanilla, stirring until everything is evenly combined and smooth.
Gradually add the flour mixture to the wet ingredients, stirring gently until just moist. Be careful not to overmix.
Take a small amount of the chocolate dough and wrap it around a piece of soft caramel. Make sure the caramel is fully encased in the dough.
Place the dough balls on the prepared cookie sheets, giving them space to spread. Sprinkle lightly with sea salt.
Bake in the preheated oven for 10 to 12 minutes or until they are almost set. The cookies should be slightly soft in the center.
Once done, cool the cookies on the pans for 2 to 3 minutes or until firm enough to handle. Transfer them to wire racks to cool completely.
