In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the flour mixture to the wet ingredients, mixing until just combined. Fold in the chocolate chips.

Cover the dough and chill in the refrigerator for at least 30 minutes.

Preheat the oven to 350°F (175°C). Divide the chilled dough into 16 equal portions. Flatten each portion into a disc, place a caramel candy in the center, and wrap the dough around it to form a ball.

Place the cookie balls on a prepared baking sheet, spaced 2 inches apart. Bake for 10-12 minutes or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve warm for the best gooey experience.

Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.