Preheat your oven to 350°F (175°C) and line two regular size baking sheets with parchment paper. Set aside.
In a stand size mixing bowl fitted with a paddle attachment, cream together cubed unsalted butter, dark brown sugar, and granulated sugar on medium speed until smooth. About 2-3 minutes.
With a rubber spatula, scrape down the sides and the bottom of the bowl. Add in the egg and mix on medium speed for 30 seconds and mix the vanilla extract just until combined.
Add the baking soda, baking powder, corn starch, salt, and all-purpose flour, chocolate chips and mix on low just until
Use a 3 tablespoon size cookie scoop to scoop the dough into the cookie scoop. Then push a caramel into the center of the cookie dough while its still in the scoop. Release the cookie dough onto the prepped pan. You will be fit 6 cookie doughs on each one!
Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly undercooked, but they will continue to cook as they cool. I always sprinkle my cookies with extra flakey salt!
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.