1. Cream butter and sugar together until smooth and fluffy.

2. Add the vanilla and mix.

3. In a separate bowl, mix the flour and salt until well blended. Add to the butter mixture a little at a time, mixing betweeen each addition. Continue until the cookie dough is smooth and thick. Scrape down the sides of the mixer, and mix again.

4. Place the bowl of dough in the refrigerator for 30 minutes.

5. Take the dough out of the refrigerator, and roll in Tablespoon size balls, and place them on a parchment lined cookie sheet, and make an indentation in the middle of each cookie with your thumb (or finger if it's easier).

6. Bake at 350 degrees for 15 to 20 minutes, or until the cookies begin to turn
a golden brown around the edges. Remove from the oven to wire rack to cool.

7. When the cookies are cool, melt the Chocolate in the microwave
in a shallow dish, on 10 second intervals until it's smooth. 

8. Dip the bottom of the cookies in the chocolate, and place them on Parchment paper until the Chocolate sets, or hardens. 

9. Place a teaspoonful of caramel in the center of each cookie. 

10. Melt another square of chocolate, and place the melted chocolate in a squeeze bottle, or a pastry bag, and pipe/drizzle chocolate across the tops of the cookies.

11. )  Let the cookie cool completely to allow the chocolate to dry before serving.