Caramello Cookies

My fiance is a caramel fanatic. I am a chocoholic. To get myself into the wedding spirit (we are getting married in 3 weeks!) - I decided to do a trial run and marry our two favorite flavors: chocolate and caramel.
The result: a perfectly chewy, gooey, chocolatey-caramely cookie. Everything I hope my own marriage will be.

Start by creaming the butter and sugars together in a standing mixer. Add the eggs and vanilla. In a separate bowl mix together the flour, baking soda, and cocoa. Slowly add to the butter mixture.

Preheat the oven to 375. While the oven is preheating, refrigerate the cookie dough. You will want to refrigerate for at least 30 minutes, or the cookies will turn out flat. Make sure the dough is nice and chilled.

Grease a cookie sheet and pour about 1/2 cup white sugar into a dipping bowl. Form the cookies by scooping out about 1 tablespoon of dough, and wrapping it around a caramello square. You don't want a lot of excess dough around the caramello. Roll the cookie into a ball, then dip the top in sugar and place sugar side up on the cookie sheet. 
Bake for 7-8 minutes, no longer.
People will think they are just getting a plane jane chocolate cookie, only to find out the fun little caramel surprise on the inside.
Sounds like a perfect marriage to me. I think they will be very happy.

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