In a large mixing bowl, whisk together butter, sugars, cocoa powder, and yogurt until creamy. Add flour, espresso powder, salt and baking soda. Use a wooden spoon or silicone spatula to fold dry ingredient into wet until a soft dough forms. Fold in chocolate chips. Cover and refrigerate dough for 15 minutes. 

Preheat oven to 350°F. Use a 1.5-2 tbsp cookie scoop to distribute dough onto parchment-lined baking sheet. Top with additional chocolate chips and 3-4 caramel pieces.

Bake for 12 minutes. (Optional): To create perfectly round cookies, place a mug/glass or circular cookie cutter over the warm dough and do a little swirl to form a round cookie. Allow cooling on the baking sheet for 10 minutes before transferring to a wire cooling rack. Sprinkle with flaky sea salt and enjoy!