Preheat your oven to 350°F (175°C). Prepare a 9x13-inch baking pan by lining it with aluminum foil and greasing it.

In a large mixing bowl, combine 1 cup of salted butter and both sugars. Beat on medium speed for about 2 minutes until light and fluffy.

Add 2 large eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of kosher salt. Mix on low until smooth and blended.

Gradually add 1 teaspoon of baking soda and 2½ cups of all-purpose flour. Mix just until incorporated, being careful not to overmix.

Gently fold in 2 cups of semi-sweet chocolate chips using a spatula.

Press approximately ¾ of the cookie dough evenly into the prepared pan.

In a saucepan over medium-low heat, combine one 14-ounce can of sweetened condensed milk with 10 ounces of soft caramels. Stir until melted and smooth, about 5-7 minutes.

Pour about ¾ of the caramel mixture over the pressed dough in the pan.

Drop spoonfuls of the remaining cookie dough over the caramel layer.

Bake for 25-30 minutes, until the edges are set and the center is slightly soft.

Sprinkle 1 teaspoon of flaked sea salt over the top while the bars are still warm.

Allow the bars to cool completely in the pan on a wire rack before cutting into squares.