Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the flour, cornstarch and baking soda.

Blend the butter with both of the sugars and vanilla extract with a hand held mixer or stand up mixer.  Blend until throughly combined.

Add in the eggs one at a time blending between each one to make sure that they are thoroughly incorporated.

Then stir in the dry ingredients into the wet ingredients.  I prefer to mix by hand. Do not over mix.

Then fold in the chocolate chips.

Refrigerate the dough for 1-2 hours to help them not flatten out when baking.

Then create approximately 1 tsp size balls out of the dough.

Then place an unwrapped soft caramel on half of the dough balls.

Top the dough with the caramels with the remaining dough balls and roll to make sure that the caramel is completely covered with the dough.

Then place the balls on a baking sheet approximately 2 in. apart.  Sprinkle the sea salt on top of the dough balls.

Bake for 8-10 minutes.

Remove them from the oven, allow the cookies to cool on the cookie sheets for approximately 5 minutes and then transfer them to wire racks to cool completely.  Enjoy!