Step 1: Preheat your oven to 350°F (175°C). Line your 9x13-inch baking pan with parchment paper, allowing some overhang for easy removal later.
Step 2: In a large mixing bowl, cream together the room temperature salted butter, packed light brown sugar, and granulated white sugar using an electric mixer. Beat until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and Kosher salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined.
Step 5: Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the cookie dough.
Step 6: In a double boiler or microwave-safe bowl, combine the unwrapped caramels and sweetened condensed milk. Heat gently until melted and smooth, stirring frequently to prevent burning.
Step 7: Spread half of the cookie dough mixture evenly in the bottom of the prepared baking pan. Pour the melted caramel mixture over the dough, spreading it evenly. Then, drop spoonfuls of the remaining cookie dough on top of the caramel layer—don’t worry about covering it completely; it will spread while baking.
Step 8: Bake in the preheated oven for 25-30 minutes or until the edges are golden brown and the center is set. A toothpick inserted in the center should come out with a few moist crumbs.
Step 9: Once out of the oven, sprinkle the flaked sea salt over the top while the bars are still warm. Allow the bars to cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Step 10: Once cooled, use the overhanging parchment paper to lift the bars out of the pan. Slice into squares and enjoy your Gooey Salted Caramel Chocolate Chip Cookie Bars!
