Preheat to 350°F. Line a 9x13 pan with foil or parchment paper, spray with non-stick cooking spray, and set aside.

In a large mixing bowl, or in the bowl of a stand mixer, beat the butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs and vanilla extract, mixing until combined. Set aside.

In a medium bowl, whisk to combine the flour, baking soda, and salt.

With the mixer on low, mix the dry ingredients into the wet ingredients in 3 batches. Mix only until just combined.

Fold in the chocolate chips.

Divide the cookie dough in half. Add half of the cookie dough to the bottom of the baking dish in an even layer. Set aside the remaining half.

Add the caramel bits and sweetened condensed milk to a medium saucepan. Heat over medium-low heat, stirring often, until melted and smooth. Pour the caramel mixture over the cookie dough base.

Drop the remaining cookie dough in small clumps over the caramel layer. Sprinkle with sea salt.

Bake for 26-30 minutes, until the top is set and lightly golden.

Allow the bars to cool completely in the pan before removing from the pan, slicing, and serving.