Sift flour, baking soda, and salt in a medium basin. Set aside.Mix butter, brown sugar, and white sugar on high for 2 minutes. Light, fluffy butter is ideal.
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Mix in eggs and vanilla. Mix 1 minute on medium-high. Scrape bowl.Slowly add dry ingredients. Combine to make cookie dough. Add chocolate chips and stir.
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Use parchment paper on a cookie sheet. Scoop cookie dough using a 3oz scoop. Shape the cookie dough ball into a disk. Put one soft caramel in. Return cookie dough to a ball. Use cookie sheet. Fill the remaining cookie dough.
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Refrigerate 2 hours or overnight. Cover overnight with foil. Rest it on the counter for 20 minutes before baking. Preheat oven to 350°F. Line two big cookie sheets with parchment.Place 6 cookie dough balls per sheet and bake 13-15 minutes.
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It should be slightly underdone in the center and faintly golden brown on the edges. Use a big biscuit cutter to form round biscuits. Add chocolate chips and caramel chunks.
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After baking, let the cookies sit on the sheet for 5 minutes before moving them to a cooling rack. These cookies taste best when they are still a little warm.
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