Salted caramel and chocolate is a trendy pairing in desserts and confections. You'll see what the fuss is all about when you bite into one of these decadent cookies.
Place cream and butter in small saucepan. Cook on medium heat until butter is melted. Remove from heat. Add chopped chocolate and vanilla; stir until chocolate is completely melted. Set aside to cool slightly.
Mix flour, baking soda, cinnamon and 1/2 teaspoon of the sea salt in large bowl until well blended. Add chocolate mixture and sugars; mix well. Refrigerate 15 to 30 minutes or until dough is chilled.
Preheat oven to 350°F. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheets.
Bake 8 minutes or until cookies are set. Immediately make an indentation in the center of each cookie with a round 1/2-teaspoon measuring spoon. Remove cookies to wire racks; cool completely.
Stir remaining 1/2 teaspoon sea salt into caramel topping. Spoon 1/4 teaspoon caramel topping into indentation in each cookie. Transfer cookies to parchment paper-lined tray. Spoon melted chocolate on top of each cookie to cover caramel. Sprinkle top with additional sea salt, if desired. Let stand until chocolate is set.
Cookies may be dipped into melted chocolate instead of spooning on. First refrigerate cookies 10 minutes to harden the caramel then dip top of each cookie into the melted chocolate. If desired, refrigerate chocolate-topped cookies 20 minutes to speed up the setting.