In medium bowl, combine flour, cocoa and baking soda; mix well.

In large bowl, combine 1 cup sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; beat well. Add flour mixture; blend well. If necessary, cover with plastic wrap; refrigerate 30 minutes for easier handling.

Heat oven to 375F. For each cookie, with floured hands, shape about 1 tablespoon dough around 1 caramel candy, covering completely.

Put sugar in a small bowl. Roll ball of dough in sugar. Place 2 inches apart on ungreased cookie sheets.

Bake at 37F. for 7 to 10 minutes or until set and slightly cracked. Cool 2 minutes; remove from cookie sheets. Cool on wire rack for 15 minutes or until completely cooled.