3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 3/4 cups brown sugar
1 cup unsalted butter, softened
1/4 cup white sugar
2 teaspoons vanilla extract
2 cups chocolate chips
18 unwrapped caramel candies (such as Werther’s), each cut into 6 pieces
Preheat oven to 350 degrees.
Whisk flour, baking soda, and salt together in a bowl.
Beat brown sugar, butter, and white sugar together in a bowl using an electric mixer until creamy. Beat eggs, 1 at a time, into butter mixture until blended; beat in vanilla extract. Stir flour mixture into butter mixture until dough is just combined; fold in chocolate chips.
Divide dough approximately into thirty six 2 tablespoon-size balls; arrange on a baking sheet, maintaining at least an two inches apart.
Bake in the preheated oven until edges are golden brown, 13 to 15 minutes. Press 3 caramel pieces into each cookie immediately after taking out of oven. Transfer cookies to a wire rack to cool.