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

In a large mixing bowl, whisk together melted unsalted butter, granulated sugar, and light brown sugar until the mixture becomes smooth and glossy.

Add the large eggs one at a time to the butter-sugar mixture, mixing well after each addition, then stir in pure vanilla extract.

In a separate bowl, whisk together all-purpose flour, baking soda, and a pinch of sea salt. Gradually add this to the wet ingredients, stirring until just combined.

Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Take half of the cookie dough and evenly press it into the prepared baking pan, smoothing the top.

Melt the unwrapped soft caramels with sweetened condensed milk over low heat, stirring continuously until smooth and creamy. Stir in a sprinkle of sea salt.

Spread the warm caramel mixture over the cookie base in the baking pan, leaving a small border around the edges.

Drop spoonfuls of the remaining cookie dough across the caramel layer, allowing some of the caramel to peek through.

Place the pan in the preheated oven and bake for 30-35 minutes, until the edges are golden and the center is set but slightly soft.

Allow the baked bars to cool completely in the pan on a wire rack for about 1-2 hours before slicing.

Serve the bars at room temperature or slightly warm for extra gooeyness.