Line a 9-inch rectangular pan with waxed paper or parchment paper; the later needs to be sprayed with non stick baking spray. Ensure that the paper overlaps all edges to facilitate removal from the pan.
In the bowl of an electric mixer fitter with the wire whisk, combine butter, both sugars and salt until soft and creamy, beat for about 1 - 2 minutes.
Mix in the cream and vanilla bean paste. Scrape the sides and the bottom of the bowl with a spatula.
Add in the flour and mix in until combined.
Stir in the chocolate chips.
Scoop the cookie dough into the prepared pan into an even layer. Refrigerate for 1 hour.
Add all the ingredients to a medium sauce pan over medium heat.
Whisk until the sugar dissolves, the butter melts and the mixture comes to a boil. Keep whisking constantly, until the caramel becomes thick, about 6 - 8 minutes. A candy thermometer should read 225 degrees F.
Pour the caramel over the cookie dough layer and refrigerate until the caramel is set, about 1 hour.