Preheat your oven to 350°F. Line two baking sheets with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.

In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Gradually add the dry ingredients and mix just until combined.

Fold in both kinds of chocolate chips.

Using a large cookie scoop (about 3 tablespoons), scoop the dough into portions. Flatten each portion slightly and place a caramel candy in the center. Wrap the dough around the caramel and roll into a ball.

Place the dough balls about 3 inches apart on the prepared baking sheets.

Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.

Allow the cookies to cool on the baking sheet for 5 minutes. Immediately sprinkle with flaky sea salt.

Let cool another 10 minutes before serving so the caramel can settle slightly.