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

In a large bowl, beat together butter, brown sugar, and sugar until light and fluffy for 2-3 minutes. Mix in egg and vanilla until blended.

Gradually mix in dry ingredients on low speed until just incorporated. Stir in the chocolate chips by hand (reserve ¼ cup for adding at the end). Cover tightly and chill for 2 hours or overnight.

Preheat oven to 350 degrees Fahrenheit and take the dough out of the fridge while the oven is preheating.

Roll 2-3 tablespoons of cookie dough into a ball. Break the ball in half and place one half on a baking sheet. Press a Rolo into the center, top with remaining half of the cookie dough ball, and press down to cover it completely. Press a few chocolate chips into the top.

Repeat with remaining dough and Rolos, placing cookies about 3 inches apart on a baking sheet.

Bake for 10-12 minutes until the tops of the cookies are just set. Sprinkle immediately with sea salt to taste, then allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Serve at room temperature or microwave a cookie for 8-10 seconds for melty caramel. Store in an airtight container.