Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper. Set aside
Sift all the dry ingredients into a large mixing bowl until there are no lumps. Stir in the eggs until all the dry ingredients are moist
Stir in the butter and extract until fully combine and a slightly crumbly dough has formed. Break the dough up slightly and gradually fold in the chocolate chips until evenly distributed throughout the dough
Scoop the dough out 1 TBS at a time onto the prepared baking sheets and place about 2 inches apart. Roll each scoop into a smooth ball and place back onto the baking sheets
Cut the caramel candies into small portions around 3 grams each (more or less according to desired amount). Place 1 candy piece into the center of each dough ball and press the candy into the dough.
Press dough out to desired size and shape. Make sure the caramel stays covered with the dough and the dough stays smooth
Place in preheated oven and bake at 375 degrees for 10 to 12 minutes or until lightly golden.
Remove from the oven and allow to cool on the pan for at least 10 minutes to firm up. Once firm transfer cookies to wire rack and allow to cool completely
Eat immediately or if desired drizzle some melted caramel or caramel sauce over the tops pf the cookies.
If you top the cookies make sure you put a piece of parchment paper under the rack before drizziling the caramel. Also allow the cookies to sit a few minutes so the caramel can firm up
Eat immediately or store leftovers in an airtight container at room temperature up to 1 week