Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Chop the 12 salted caramels into small pieces. Set aside for later.
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Then mix in the whole milk and vanilla extract until fully incorporated.
Gradually add the dry ingredient mixture to the wet mixture, mixing until just combined.
Gently fold in the semi-sweet and milk chocolate chips, along with the chopped salted caramels.
Cover the cookie dough with plastic wrap and refrigerate for at least 30 minutes.
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle a little flaky sea salt on top of each cookie before baking.
Bake in the preheated oven for 10-12 minutes or until the edges are set but the centers look slightly underbaked. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
