• Preheat your oven to 350 degrees Fahrenheit. You'll want to either line a cookie sheet with a baking mat, or parchment paper or grease your pan.
• In a medium bowl, beat together the white sugar, brown sugar, and butter with an electric hand-held mixer.
• Beat in the egg and vanilla until completely combined.
• Add the flour, baking soda, and salt to the wet ingredients and mix together until all the ingredients are completely combined. Do not overmix.
• Pour in the caramel chips and fold them into the cookie dough.
• Using a cookie scoop (standard-sized_ like this one, (or rolling into balls with about 2 tbsp of the cookie dough) place cookies evenly spaced on a baking sheet giving them room to spread a bit.
• Bake for about 8-10 minutes. You want the edges to brown but the center will almost look slightly underdone.
• This is an optional step, but if you want more salt, sprinkle coarse sea salt on the cookies RIGHT when they come out of the oven so that the salt will stick to the cookies. I prefer the saltiness to come from the salt in the dough, but if you like a stronger salt taste, definitely sprinkle it on top.

Make the chocolate glaze:

• In a small saucepan on low-medium heat, melt the 2 tbsp of butter.
• Stir the cocoa powder into the melted butter. Once fully combined remove from heat.
• Mix in the icing sugar and milk and stir well until the glaze is smooth.
• Set aside until completely cooled.
• Using a spoon, drizzle the chocolate glaze over the cookies. If the glaze is too thick, add another tbsp of milk.