Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, beat the softened butter with an electric mixer until smooth and creamy.

Add the granulated sugar and mix until combined. Add the brown sugar and continue beating until the mixture becomes light and fluffy.

Mix in the vanilla extract until fully incorporated.

Add the egg and egg yolk one at a time, mixing well after each addition until the mixture is smooth.

Gradually add the dry ingredients to the butter mixture and gently fold until a soft cookie dough forms. Avoid overmixing.

Fold in the chocolate chips and chopped caramel pieces until evenly distributed throughout the dough.

Cover the dough and refrigerate for 30 minutes before baking.

After chilling, scoop the dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Press a few extra chocolate chips on top if desired.

Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. The cookies will continue to set as they cool.