Preheat the oven to 375°F and line baking sheets with parchment paper. Using an electric mixer, beat the butter, brown sugar, and granulated sugar on high speed for 3–4 minutes until the mixture is pale, creamy, and sticks to the sides of the bowl, scraping down the sides once or twice during mixing. Add the eggs one at a time, mixing well and scraping the bowl after each addition. Stir in the vanilla extract.

Add the flour, baking soda, and salt, mixing just until combined. Fold in the chocolate chips. Using a rounded tablespoon (a #40 cookie scoop, about 1 ½ tablespoons), portion the dough onto the prepared baking sheets, placing about 8 cookies per sheet.

Press a caramel piece into the center of each cookie dough portion. Use your hands to completely cover the caramel with dough and roll it into a smooth ball. Place the dough balls back on the baking sheet.

Bake for 9–10 minutes, or until the tops just begin to brown. Allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. Repeat the process with the remaining dough and caramels.