Start by making the salted caramel: First add the sugar to a small saucepan over medium-low heat. Allow the sugar to slowly melt, stir every 20-30 seconds. It will begin to caramelize into chunks, and eventually smooth out into a liquid.

Once the sugar has melted, remove from heat immediately and mix in the butter.

Next add heavy cream and salt. Mix until fully combined.

Transfer caramel to a bowl and allow it to cool while you make the cookie bar dough.

Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish and set aside.

To a large mixing bowl, add butter, brown sugar, granulated sugar and vanilla extract. Beat together using a hand-held mixer on medium speed.

Then add in the eggs, one at a time, mixing in between until incorporated.

Add flour, baking soda, baking powder and sea salt to the batter. Mix on low speed until combined.

Fold in chocolate chips.

Divide the cookie dough in half. Press half of the dough into an even layer in the prepared baking dish.

Bake in preheated oven for 10 minutes.

Pour cooled salted caramel over the top of the baked cookie dough layer. Use a spatula to spread the caramel into an even layer that covers the entire surface.

Use the remaining cookie dough to form a top layer by scooping a ball of dough into your hands, flattening it and gently placing over the caramel layer. Some caramel may peak through the top layer of cookie dough.

Bake for an additional 15-18 minutes, or until golden brown.

Allow the bars to cool completely before slicing and serving.