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 continue beating until well combined. Mix in the brown sugar and beat until the mixture becomes light and fluffy.

Pour in the vanilla extract and mix until incorporated.

Add the eggs one at a time, beating well after each addition until the batter is smooth.

Add the flour, baking soda, cornstarch, and salt. Fold the dry ingredients into the butter mixture with a spatula until just combined.

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

Scoop the dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. Press a few extra chocolate chunks on top if desired.

Bake for 10–12 minutes, or until the edges are lightly golden and the centers are still soft.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. The cookies will continue to set as they cool.