Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by lightly greasing or lining it with parchment paper.

In a large mixing bowl, cream the softened unsalted butter with brown sugar and granulated sugar on medium speed for 3-4 minutes until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then pour in the vanilla extract and mix until smooth and creamy.

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

Fold in the semi-sweet chocolate chips gently using a spatula to ensure even distribution without breaking the chips.

Spread the dough evenly into the prepared baking dish using a spatula. Ensure the top is smooth for even baking.

Bake in the preheated oven for 25-30 minutes until the edges are golden brown and a toothpick comes out clean or with a few moist crumbs.

While the bars are baking, melt caramel candies with heavy cream in a small saucepan over low heat until smooth.

Once the cookie bars are baked, let them cool in the pan for 10-15 minutes, then drizzle the warm salted caramel sauce over the top.

Allow the cookie bars to cool completely in the pan before slicing into squares and serving.