Salted Caramel Sauce

1. Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
2. Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
3. Transfer to a heat proof bowl and set aside.

Chocolate Chocolate Chip Cookies

1. Preheat oven to 350º F.
2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
4. Add eggs one at a time, followed by the vanilla extract.
5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
6. Carefully fold in the chocolate chips.
7. Using a 2 tbsp scoop, form cookies into balls and place them about 2 inches apart on a parchment lined cookie sheet.
8. Bake for 9-10 minutes until cookies are firm around the edges. Immediately make a small round indent with a round 1/2 tsp measuring spoon on top of each cookie and fill that indent with about a 1/2 tsp of salted caramel sauce. Gently press a pretzel onto the top of each cookie and into the caramel.
9. Let cookies cool on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!