1. Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, use a hand mixer to cream the butter, brown sugar, and granulated sugar until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition, followed by the vanilla extract.
5. Gradually mix in the dry ingredients until just combined. Stir in the chocolate chips using a spatula or wooden spoon.
6. Press half of the cookie dough into the prepared pan to form an even layer. Drizzle the caramel sauce over the dough, then sprinkle with sea salt.
7. Top with the remaining cookie dough, spreading it gently to cover the caramel layer as much as possible.
8. Bake for 25-30 minutes, or until the edges are golden and the center is set. The bars will continue to firm up as they cool.
9. Allow the bars to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut into squares.

Remember, patience is key! Letting the bars cool completely ensures they hold their shape when cut. Trust me, I learned this the hard way with a gooey mess during one of my first attempts.