• Preheat oven to 325°F.
• Prepare a 9x13 baking dish by spraying with non stick spray and lining with parchment paper.
• Whisk together flour, salt and baking soda in a medium bowl. Set aside.
• Using a stand mixer or hand mixer, cream together butter, brown sugar and granulated sugar. Add egg, egg yolk and extract. Mix until smooth. Add the dry ingredients, gradually, while mixing, until combined. Fold in the chocolate chunks.
• Press half the cookie dough into the prepared pan and then prepare the caramel sauce.
• Pour caramel over layer of cookie dough and spread to make an even layer. Sprinkle sea salt over caramel. Use as much or as little as you prefer.
• Add remaining cookie dough to top of caramel, by dropping by the spoonful. No need to smooth, it will spread as it cooks. If desired top with additional sea salt.
• Bake for 25-30 minutes, until edges are pulling away from the sides.
• Cool completely before cutting into squares.

Caramel Sauce

• In a microwave safe bowl, add caramels, milk and butter. Microwave 20 seconds. Stir. Cook an additional 20 seconds. Stir. Continue until caramel is melted and smooth, about a minute total.