Mix together the flour, Morton Fine Sea Salt, baking soda, and cornstarch together in a medium bowl. Set aside.

Beat together the sugars and butter in a mixer until light and fluffy—about 3 minutes.

Add the egg, yolk, and vanilla, and beat for another minute.

Fold in the flour and mix until just incorporated. Fold in the chocolate chips until just incorporated.

Take about 1 ½ to 2 tablespoons of cookie dough and make a ball. Create a deep indentation in the ball. Take a caramel and quickly dip it in the salt, then place in the indentation. Cover the caramel completely and re-round out the ball of dough. Repeat for all the dough and caramel.

Chill the dough for 30 minutes. While the dough is chilling, preheat the oven to 350 degrees F.

Bake the cookies in batches for about 8 - 10 minutes. Allow to rest on the baking sheets for 2 minutes before transferring to a wire rack to cool completely.