Preheat your oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.

Cream together 1 cup of softened unsalted butter, 1 cup of granulated sugar, and 1 cup of light brown sugar until light and fluffy.

Add in 2 large eggs, one at a time, mixing well after each addition, then stir in 2 teaspoons of vanilla extract until smooth.

Whisk together 2.5 cups of all-purpose flour, 1 teaspoon of sea salt, and 1 teaspoon of baking soda in a separate bowl.

Gradually add the dry mixture into the wet ingredients, mixing at low speed until combined.

Fold in 1.5 cups of semi-sweet chocolate chips using a spatula.

Press two-thirds of the cookie dough into the prepared baking pan as the base layer.

Combine 14 ounces of unwrapped soft caramels and 1 cup of sweetened condensed milk in a saucepan and cook over low heat until smooth.

Pour the warm caramel mixture over the pressed cookie base, then drop spoonfuls of the remaining cookie dough over the caramel.

Bake in the preheated oven for 30-35 minutes, until the edges are golden brown and the center is slightly soft.

Let the cookie bars cool completely in the pan for 1-2 hours, then lift out and slice into squares.