Line baking sheets with parchment paper.

Using an electric mixer, beat the butter, brown sugar, and granulated sugar on high speed for 3 to 4 minutes, until the mixture is pale, creamy, and clings to the sides of the bowl. Scrape down the sides of the bowl once or twice during mixing.

Add the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla extract.

Add the flour, baking soda, and salt, and mix until just incorporated. Stir in the chocolate chips.

Scoop the dough into rounded tablespoons (a #40 cookie scoop, about 1½ tablespoons, works well) and place them on the prepared baking sheet, spacing about 8 cookies per pan.

Gently press a caramel into the center of each dough portion. Use your hands to wrap the dough around the caramel, ensuring it is completely enclosed, then roll into a smooth ball and place back on the sheet.

Bake for 9 to 10 minutes, or until the tops are just beginning to turn golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Repeat the process with the remaining cookie dough and caramels.