Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the mixture, and beat until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Fold in the chocolate chips and half of the caramel sauce, ensuring an even distribution.

Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, leaving space between cookies for spreading.

Create a small indent in the center of each cookie and drizzle a little of the remaining caramel sauce into the indent.

Sprinkle a small pinch of sea salt over each cookie.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.

Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.