Step 1: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the all-purpose flour and baking soda. Set aside.
Step 3: In a large bowl, using an electric mixer, cream together the room temperature unsalted butter, granulated sugar, light-brown sugar, and salt until light and fluffy, about 2-3 minutes.
Step 4: Beat in the pure vanilla extract and then add the large eggs one at a time, mixing well after each addition until just combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Fold in the semisweet and milk chocolate chunks.
Step 6: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Gently press a halved soft caramel candy into the center of each dough ball.
Step 7: Bake for 12-15 minutes, or until the edges are golden brown and the centers are still soft and gooey. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.