Unwrap the caramels. Press 32 of them into a square shape. Cut the other 32 into thirds. Freeze them for at least 30 minutes.

Melt the butter in a large glass bowl. Whisk in the brown and white sugars. Add the eggs, egg yolks, and vanilla; whisk until smooth.

Add the flour, baking soda, baking powder, and salt. Stir until barely combined, then stir in the chocolate chips.

Measure about 1/4 cup of dough and wrap it around one of the square caramels. Press three of the tiny caramel pieces in the center of the cookie dough ball.

Chill cookie dough balls for 30-40 minutes. When the time is almost up, preheat your oven to 350°.

Place six cookie dough balls about three inches apart on a cookie sheet lined with parchment paper or silicone liner.

Bake cookies at 350 degrees for about 13 minutes or until edges are golden brown. Use a metal spatula sprayed with cooking spray to round out the cookies and press any leaked caramel back to the side of the cookie.

Sprinkle the top of each cookie with flaky salt. After 4-5 minutes, transfer the cookies to a cooling rack to cool completely.