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Yields about 30 cookies
1/2 cup (113g) unsalted butter, softened
1 cup (200g) granulated sugar
1 egg yolk
1 teaspoon vanilla extract
2 cups (270g) all-purpose flour
1 teaspoon fine grain sea salt
1/2 cup (120g) unsweetened dark cocoa powder
1 cup (5oz.) caramel bits or 24 caramel squares (unwrapped)
1 tablespoon water
Flake sea salt for garnish
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