Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper or a silicone mat.
Use an electric mixer to cream together the sugars and butter until light and fluffy.
Add the egg and vanilla, and beat on low speed until combined.
Pour in the flour, cornstarch, baking soda, and salt. Continue to mix on low speed until combined, but don’t over mix.
Use a wooden spoon or spatula to fold in the chocolate chips and caramel chips.
Place the dough in the refrigerator to chill for at least 30 minutes.
After the dough chills, form it into balls about 1 ½ inches in diameter. Place it on the baking sheet about an inch or two apart (the cookies will spread some). Bake for 10-12 minutes or until the edges are lightly browned. The centers will still be soft. Remove the cookies from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a cooling rack.
Store in an airtight container for up to 5 days.
The calories listed are an approximation based on the ingredients and a serving size of two (2) cookies. Actual calories will vary. The chocolate chip caramel cookies can be stored in a sealed container for up five (5) days.