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 (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 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 of the cookie dough, top with the remaining half of the cookie dough ball, and press down on top of the Rolo 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 for chewy caramel or for melty caramel, microwave a cookie for 8-10 seconds.