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

Cream together softened butter, granulated sugar, and brown sugar in a mixing bowl using a hand or stand mixer until light and fluffy, with a pale color and smooth texture.

Add eggs one at a time, mixing well after each addition. Stir in vanilla extract until combined, and the mixture is smooth and glossy.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing on low speed until just incorporated, and dough becomes thick and cohesive.

Gently fold in dark chocolate chips, evenly distributing them throughout the dough.

Drop spoonfuls of dough onto the prepared baking sheet using a cookie scoop or spoon, spacing them about 2 inches apart.

Using a small spoon or dropper, swirl salted caramel sauce into the top of each dough ball, creating a marbled effect with visible caramel ribbons.

Bake for 10–12 minutes until the edges are golden brown and center appears set but slightly soft, with caramel visible and gooey.

Remove from oven, let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The cookies should be soft yet firm, with caramel swirl patterns visible on the surface.